Directions:
- PREPARATION
- Preheat oven to 400 degrees. Into a large bowl sift together cornmeal, flour, baking powder, baking soda, salt and cumin. Add the Feta and scallion, and toss mixture well. In a bowl whisk together the eggs, milk, sugar, and oil and add the milk mixture to the cornmeal mixture. Stir the batter until it is just combined. Pour into greased non stick muffin pans. Bake 20 minutes until lightly browned and springy to the touch. Let corn bread cool in the pan for 5 minutes and run a thin knife around the edges of the pan. Turn the cornbread out onto the rack and let it cool completely. Yield: 16 muffins Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by Angele and Jon Freeman on Oct 14, 1997
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.87 Kcal (1708 kJ) | ||
| Calories from fat | 180.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.1g | 31% | |
|---|---|---|---|
| Cholesterol | 88.75mg | 30% | |
| Sodium | 470.24mg | 20% | |
| Potassium | 263.02mg | 6% | |
| Total Carbs | 44.17g | 15% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 13.24g | 26% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 259.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 239.47 Kcal (1003 kJ) | ||
| Calories from fat | 106.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 31% | |
|---|---|---|---|
| Cholesterol | 52.11mg | 30% | |
| Sodium | 276.08mg | 20% | |
| Potassium | 154.42mg | 6% | |
| Total Carbs | 25.93g | 15% | |
| Sugars | 2.45g | 17% | |
| Dietary Fiber | 1.91g | 13% | |
| Protein | 7.77g | 26% | |
| Vitamin C | 1.9mg | 5% | |
| Iron | 1.1mg | 11% | |
| Calcium | 152.6mg | 26% | |
* 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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