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Antebellum Spiced Nut Corn Bread

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  All purpose flour 1⁄2 Cup (8 tbs), sifted
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White cornmeal 1⁄2 Cup (8 tbs)
  Finely chopped pecans 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon

Sift dry ingredients.
Add nuts; stir well.
Add egg, milk, and 1 tablespoon melted butter.
Blend to make a batter.
Put remaining 1 tablespoon butter in a 7-inch iron skillet.
Heat skillet in preheated hot oven (400°F.), then brush heated butter on sides and bottom of pan.
Add batter and return to oven at once.
Bake for 30 minutes, or until corn bread tests done.
Cut into 6 wedges and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 679

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 287.3 mg95.8%

Sodium 1397.9 mg58.2%

Total Carbohydrates 176 g58.6%

Dietary Fiber 16.8 g67.3%

Sugars 60.2 g

Protein 30 g60.7%

Vitamin A 23.1% Vitamin C 2.1%

Calcium 99.2% Iron 53.4%

*Based on a 2000 Calorie diet

Antebellum Spiced Nut Corn Bread Recipe