| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rye flour |
| 1 | t | Salt |
| 1/2 | t | Baking soda |
| 3 | T | Butter, melted |
| 2 | c | Buttermilk |
| Vegetable oil <<or>> | ||
| clarified butter for | ||
| cooking |
INSTRUCTIONS
Mix the cornmeal, rye flour, salt and baking soda together in a large mixing bowl. Stir in the butter and buttermilk, mix until blended. Spoon onto well oiled medium hot griddle. Cook until a few bubbles form then flip and cook until bottoms are lightly browned. Yield: Approximately twelve 4-inch cakes Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING RIGHT SHOW #CR9669 From: Bill Spalding <billspa@icanect.net> Date: Sat, 30 Nov 1996 04:20:04 -0500 (EST)
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“Bibles that are falling apart are usually owned by people who aren’t.”
Nutrition (calculated from recipe ingredients)
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Calories: 740
Calories From Fat: 580
Total Fat: 65.9g
Cholesterol: 111.2mg
Sodium: 3474.5mg
Potassium: 750.9mg
Carbohydrates: 23.5g
Fiber: 0g
Sugar: 23.5g
Protein: 16.6g