Corn Bread
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
No method was recorded for this recipe.
Nutrition per serving
1464Calories
52 gProtein
249 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1464 kcal
Protein52 g
Carbohydrates249 g
Fiber18 g
Sugars18 g
Total Fat26 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat33 g
Omega-30.6 g
Cholesterol416 mg
Sodium4322 mg
Potassium1171 mg
Calcium1581 mg
Iron16 mg
Magnesium179 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
Cook this with the app: pantry check, scaling, and the assistant.