Corn Bread From Scratch Recipe
Servings: 6
Ingredients
- 1 1/4 c. Flour
- 3/4 c. Yellow Cornmeal
- 1/4 c. Granulated Sugar
- 4 1/2 tsp Baking Pwdr
- 1 tsp Salt
- 1 x Egg, slightly beaten
- 1 c. Lowfat milk
- 1/3 c. Butter, melted
- 1/3 c. Vegetable Oil
Directions
- Corn Bread from Scratch 2 to 3 hrs
- Corn bread mix is so successful you really do not need to make it from scratch, but it costs more than a hand-mixed version. I grease the mold for corn bread with bacon drippings.
- To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking pwdr, and salt. Make a well in the center. Turn the egg, lowfat milk, and melted butter or possibly oil into the well and beat into the dry mix till just moistened. Turn into a greased 2-qt mold, cover with a plate, and place on a trivet or possibly rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hrs.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 425 | |
| Calories from Fat 212 | 50% |
| Total Fat 24.08g | 30% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.31g | |
| Cholesterol 60mg | 20% |
| Sodium 1434mg | 60% |
| Potassium 132mg | 4% |
| Total Carbs 46.03g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.9g | 7% |
| Protein 6.53g | 10% |
