| 36 | 37 | 38 | 39 | 40 |
| 1 | 39 | 78 | 117 | 156 |
|
on High 9 to 14 minutes, rearranging ears with tongs after 5 minutes,
until tender when pierced with a fork. Let stand covered 5 minutes. Lift
corn from water with tongs, allowing extra water to drip off.
4
_
ears of corn is enough for 4 servings
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g
Protein; 17g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 26338
*
Exported from MasterCook *
Corn Bread
Recipe By
Serving Size : 12
Categories : Breads
On the Side
:
Preparation Time :0:00
Chapter 5
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
Shortening to grease pan
1
cup milk
cup stick margarine or butter (1/2 stick) -- melted
1
/4
1
1
1
egg
1/4
cups yellow, white or blue cornmeal
cup all-purpose flour
cup sugar
tablespoon baking powder
teaspoon salt
1
1
/2
/2
1
Heat the oven to 400º. Grease the bottom and side of the pan with the
shortening.
Beat the milk, margarine and egg in a large bowl with a fork or wire whisk
until well mixed. Stir in the cornmeal, flour, sugar, baking powder and
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