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    You are in: Home / Recipes / Cornbread a La Betty Crocker, Circa 1980 Recipe
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    Cornbread a La Betty Crocker, Circa 1980

    Cornbread a La Betty Crocker, Circa 1980. Photo by Baby Kato

    1/2 Photos of Cornbread a La Betty Crocker, Circa 1980

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef AprilAllYear's Note:

    I graduated high school in 1981 and complained to my mom that she didn't teach me to cook like all my friends' mothers had done. She gave me a Betty Crocker cookbook and told me that she made sure I knew how to read. After a flood at my house ruined it, my mom gave me her identical copy 10 years later. And now I need to record a few recipes because this poor, tattered, splotched and dog-eared book doesn't look like it will last much longer.

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    Serves: 9-12



    Units: US | Metric


    1. 1
      Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 16, 2013


      This was a lovely cornbread, it was firm, moist, tender, fluffy and delicious. It was not sweet and had a gritty texture. It was the perfect match for Momo's Famous Crock Pot Ribs. What a wonderful side dish it made; I put the ribs and gravy on top of the cornbread, served with homemade coleslaw, what a treat it all was. Thank you for sharing a recipe that we will enjoy again. Made for Pac Spring Safari 2013.

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    Nutritional Facts for Cornbread a La Betty Crocker, Circa 1980

    Serving Size: 1 (65 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 183.7
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 2.1 g
    Cholesterol 42.9 mg
    Sodium 474.9 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 1.6 g
    Sugars 2.6 g
    Protein 5.1 g

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