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    You are in: Home / Recipes / Hotel Condon Corn Bread Recipe
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    Hotel Condon Corn Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 07, 2010

      I didn't add the chiles, and I used cheddar instead of Mexican blend cheese, and it turned out excellent. I'm sure it's the best cornbread I've ever made.

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    • on December 31, 2013

      Very tasty and moist cornbread. My father-in-law had passed this recipe on to me asking me to make it for a party of his and everyone loved it!

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    • on March 06, 2013

      Delicious corn bread! I've made this twice a week for a month or so, and I have made a few changes (not many) to adapt it to my taste. I bake in a cast iron skillet (posted pic) and bake for 35 min. I melt the butter in the skillet and whisk it into the egg and corn mixture slowly, so as not to set the eggs. Coating the pan with the residual butter gives the crust an amazing flavor and texture... I omit the green chilis, instead adding a few drops of Mexican hot sauce and a few pinches of cayenne. For the cheese I use shredded pepper jack. When it cools, I drip on some honey. THIS IS PERFECT!!

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    • on March 31, 2011

      a great recipe, so moist and yummy, great next morning with butter and maple syrup over it. Yum Yum :o)

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    Nutritional Facts for Hotel Condon Corn Bread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 218.8
     
    Calories from Fat 86
    39%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 58.7 mg
    19%
    Sodium 530.4 mg
    22%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 13.2 g
    52%
    Protein 5.0 g
    10%

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