Almost Marie Callender’s Corn Bread (wright)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| *press, Copycat, Quick bread | 18 | Servings | ||
INGREDIENTS
| 1 | Box, 9 ounce Jiffy Corn | |
| Muffin Mix | ||
| 1 | Box, 9 ounce yellow cake | |
| mix |
INSTRUCTIONS
In a bowl prepare the corn muffin mix following directions on the box. In another bowl make the cake mix following directions on the box. Combine the 2 mixes and mix well. Pour batter into a 9-by-12-inch pan. Bake in 350-degree oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >>Translated to Mastercook by Pat Hanneman. Notes: Betty Wright of Riverside shared this recipe, which she found in The Press-Enterprise several years ago. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 2.8mg
Sodium: 332.6mg
Potassium: 31.1mg
Carbohydrates: 33.3g
Fiber: 1.2g
Sugar: 15.3g
Protein: 2.3g