Directions:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2187.81 Kcal (9160 kJ) | ||
| Calories from fat | 340.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.84g | 58% | |
|---|---|---|---|
| Cholesterol | 190.57mg | 64% | |
| Sodium | 4943.88mg | 206% | |
| Potassium | 3263.76mg | 69% | |
| Total Carbs | 418.56g | 140% | |
| Sugars | 67.81g | 271% | |
| Dietary Fiber | 22.15g | 89% | |
| Protein | 52.01g | 104% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 13mg | 72% | |
| Calcium | 1385.8mg | 139% | |
| Amount Per 100 g | |||
| Calories | 251.27 Kcal (1052 kJ) | ||
| Calories from fat | 39.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 58% | |
|---|---|---|---|
| Cholesterol | 21.89mg | 64% | |
| Sodium | 567.81mg | 206% | |
| Potassium | 374.84mg | 69% | |
| Total Carbs | 48.07g | 140% | |
| Sugars | 7.79g | 271% | |
| Dietary Fiber | 2.54g | 89% | |
| Protein | 5.97g | 104% | |
| Iron | 1.5mg | 72% | |
| Calcium | 159.2mg | 139% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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