Recipe courtesy of Brian O'Reilly
and
Robert Irvine
"The King's" Cornbread
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 286
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 60 mg
- Sodium
- 223 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 286
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 60 mg
- Sodium
- 223 mg
Ingredients
Directions
- Preheat oven to 425 degrees F.
- Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean.
