By Holly Beauregard
Holly's Cornbread
Recipe from a cookbook by Chef Paul Prudhomme
Updated at: Thu, 17 Aug 2023 04:06:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Nutrition per recipe
Calories2540.1 kcal (127%)
Total Fat75.8 g (108%)
Carbs421.6 g (162%)
Sugars153.5 g (171%)
Protein46.6 g (93%)
Sodium3823.4 mg (191%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat the oven to 350°F.

Step 2
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, and leave some coarser chunks for texture).
Notes
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