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Ingredients
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1 cup all-purpose flour
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¼ cup white sugar
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3 teaspoons baking powder
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1 teaspoon salt
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1 cup yellow cornmeal
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2 eggs
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1 cup milk
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¼ cup butter, melted
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x9-inch baking pan.
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Sift flour with sugar, baking powder, and salt. Stir in cornmeal.
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Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 20 to 22 minutes.
Cook's Notes:
If making muffins, bake for 15 to 18 minutes.
Customized for altitudes of approximately 7,500 to 8,000 ft. Try it with 4 teaspoons of baking powder at lower elevations.
Nutrition Facts (per serving)
153 | Calories |
5g | Fat |
23g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 153 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 15% |
Cholesterol 43mg | 14% |
Sodium 332mg | 14% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 1g | 3% |
Total Sugars 5g | |
Protein 4g | 7% |
Calcium 81mg | 6% |
Iron 1mg | 7% |
Potassium 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.