Corn Bread
From Wilkes County Home Demonstration Club cook book, 1947
Mrs. Grace Whittington, Lewis Fork Club
Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2045Calories
55 gProtein
302 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories2045 kcal
Protein55 g
Carbohydrates302 g
Fiber9.2 g
Sugars22 g
Total Fat67 g
Saturated Fat11 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol412 mg
Sodium3243 mg
Potassium1137 mg
Calcium509 mg
Iron12 mg
Magnesium157 mg
Phosphorus877 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E1.6 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)11 mg
Folate337 mcg
Choline368 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 3. The excerpt below is the record exactly as published.
CORN BREAD 1 cup flour etesalt 2 eggs 3 T. shortening %4 t. baking soda 1% cups corn meal 1% cups buttermik
Cook this with the app: pantry check, scaling, and the assistant.