Southernside

Spoon Corn-Bread

Name: Spoon Corn-Bread
Cuisine: Southern
Ingredients: 2 cups water; i tablespoon butter; I cup white corn-meal; i teaspoon salt; 1 cup milk; 2 eggs

From New Delineator recipes., 1929

Presented as published in 1929. 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

870Calories

32 gProtein

137 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories870 kcal

Protein32 g

Carbohydrates137 g

Fiber6.1 g

Sugars15 g

Total Fat31 g

Saturated Fat8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol433 mg

Sodium2594 mg

Potassium734 mg

Calcium378 mg

Iron8.6 mg

Magnesium96 mg

Phosphorus602 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)8.1 mg

Folate375 mcg

Choline351 mg

Caffeine0 mg

Water784 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 7. The excerpt below is the record exactly as published.

SPOON CORN-BREAD 2 cups water i tablespoon butter I cup white corn-meal i teaspoon salt 1 cup milk 2 eggs

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