|Yellow cornmeal||2 Cup (32 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Savory seasonings garden blend||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Eggs||2 Large, beaten|
Preheat oven to 350°.
Lightly-grease 9-inch square baking pan.
Combine cornmeal, flour, baking powder and barden blend in large bowl.
Melt butter in small saucepan over medium heat.
Add buttermilk and cook until warm; stir to combine.
Add buttermilk mixture, corn and eggs to diy ingredients; stir until moistened.
Place cornbread mixture into prepared pan.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
Serving size: Complete recipe
Calories 2754 Calories from Fat 1031
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 61.1 g305.4%
Trans Fat 0 g
Cholesterol 665.9 mg222%
Sodium 1502.8 mg62.6%
Total Carbohydrates 364 g121.4%
Dietary Fiber 25.2 g100.8%
Sugars 2.5 g
Protein 62 g124.6%
Vitamin A 66% Vitamin C 2.1%
Calcium 120.3% Iron 110.7%
*Based on a 2000 Calorie diet