| 37 | 38 | 39 | 40 | 41 |
| 1 | 39 | 78 | 117 | 156 |
|
salt all at once just until the flour is moistened. The batter will be
lumpy. Pour the batter into the greased pan.
Bake 20 to 25 minutes or until golden brown and when a toothpick inserted
in the center comes out clean. If corn bread is not fully baked, a
toothpick inserted in the center will have uncooked batter clinging to it.
Serve warm.
_
___________________
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."
T(Bake):
0:25"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 175 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g
Protein; 29g Carbohydrate; 18mg Cholesterol; 270mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
NOTES : Essential Equipment: 8-inch square pan or 9 × 1 1/2-inch round pan
Corn Muffins: Grease just the bottoms of 12 regular-size muffin
cups with shortening, or line each cup with a paper baking cup.
Fill each cup about 3/4 full with batter.
Tips
If using margarine, purchase regular margarine or a spread that
contains at least 65 percent vegetable oil and is in a stick form.
Spreads with less fat do not work well for cakes, cookies and
other baked desserts.
To do ahead, measure the cornmeal, flour, sugar, baking powder and
salt into a plastic bag or a bowl ahead of time; seal or cover.
Then finishing the cornbread at the last minute so it can be
served warm will be as easy as using a mix.
Nutr. Assoc. : 0 0 4098 0 435 0 0 0 0
*
Exported from MasterCook *
Cranberry Sauce
Recipe By
:
Serving Size : 16
Preparation Time :0:00
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