This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I prefer butter to margarine, because I trust cows more than I trust chemists."
-Joan Dye Gussow, Nutritionist
As with all baked goods, this one has some fat. Using the egg and butter sparingly is enough to give the cornbread some body and still have a rich taste.
Servings: 12 | Serving size: 1 muffin or cornstick
Cooking Time: 30 Minutes
I would not multiply this recipe – make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
Serving size: one muffin
|Calories 102||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 1g||3%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 7%||Iron 5%|
|Vitamin K 0 mcg||Potassium 39 mg|
|Magnesium 13 mg|