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    You are in: Home / Recipes / Blue Ridge Mountain Cornbread Recipe
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    Blue Ridge Mountain Cornbread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 30, 2003

      Those church cookbooks often have delicious recipes...and this is one of them. I have never beaten egg whites for corn bread before, and it worked well to make the corn bread nice and light. I noticed that there was very little butter or oil, and was pleased to discover that the bread baked up nice and moist. Seems like the perfect, classic recipe for Southern corn bread. Thanks for discovering it and sharing it with us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2006

      Sorry, I was not crazy for this cornbread. To be fair, though, I really prefer my cornbread sweeter and moister which is why I give it 3 stars and not 2. I did note how beating the egg whites made the bread 'fluffier'; that was a nice touch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2005

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    Nutritional Facts for Blue Ridge Mountain Cornbread

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 360.7
     
    Calories from Fat 106
    29%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.0 g
    30%
    Cholesterol 129.5 mg
    43%
    Sodium 462.0 mg
    19%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.5 g
    10%
    Protein 10.9 g
    21%

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