Source: EatingWell Magazine, October/November 2006
Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
186 calories; protein 4.8g 10% DV; carbohydrates 26.1g 8% DV; dietary fiber 2.2g 9% DV; sugars 2.5g; fat 7.4g 11% DV; saturated fat 1g 5% DV; cholesterol 25.5mg 9% DV; vitamin a iu 188.7IU 4% DV; vitamin cmg; folate 12.9mcg 3% DV; calcium 74.9mg 8% DV; iron 1.2mg 7% DV; magnesium 44.5mg 16% DV; potassium 164.8mg 5% DV; sodium 253.8mg 10% DV; thiamin 0.1mg 13% DV.
1 1/2 starch, 1 1/2 fat