Corn Bread

Name: Corn Bread
Ingredients: 1 1/2 cups self-rising cornmeal; 3/4 cup self-rising flour; 2 eggs; 1 1/2 cups milk; 1/4 cup corn oil; 2 Tbsp. sugar; 1/4 tsp. salt

From Recipes from our hearth, 1960

Presented as published in 1960. 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

1561Calories

52 gProtein

274 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1561 kcal

Protein52 g

Carbohydrates274 g

Fiber18 g

Sugars43 g

Total Fat26 g

Saturated Fat18 g

Monounsaturated Fat22 g

Polyunsaturated Fat33 g

Omega-30.6 g

Cholesterol416 mg

Sodium4906 mg

Potassium1172 mg

Calcium1582 mg

Iron16 mg

Magnesium180 mg

Phosphorus2475 mg

Zinc5.6 mg

Copper0.5 mg

Manganese1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E14 mg

Vitamin K0.6 mcg

Vitamin B61.3 mg

Vitamin B122.9 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)16 mg

Folate736 mcg

Choline369 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 3. The excerpt below is the record exactly as published.

CORN BREAD 1 1/2 cups self-rising cornmeal 3/4 cup self-rising flour 2 eggs 1 1/2 cups milk 1/4 cup corn oil 2 Tbsp. sugar 1/4 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.