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; carbohydrates 26.1g; dietary fiber 2.2g; sugars 2.5g; fat 7.4g; saturated fat 1g; cholesterol 25.5mg; vitamin a iu 188.7IU; folate 12.9mcg; calcium 74.9mg; iron 1.2mg; magnesium 44.5mg; potassium 164.8mg; sodium 253.8mg; thiamin 0.1mg.
1 1/2 starch, 1 1/2 fat