* Exported from MasterCook *
Tennessee Corn Pone
Recipe By :Laurel's Kitchen by Laurel
Serving Size :
11 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowFat
(Less than 30%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked beans -- well seasoned and very juicy
(especially pinto or kidney)
2 cups cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk
2 eggs -- slightly beaten
1/3 cup margarine
Heat beans until quite hot and pour into a lightly
greased 9x13-inch
baking dish.
Preheat oven to 450F.
Mix the cornmeal, baking soda, and salt in a large bowl.
Melt the
margarine and combine with buttermilk and eggs.
Stir the wet and dry ingredients together until smooth
and pour them over
the hot beans. Bake on the top rack of your oven until
bread is a rich
golden color and the sides of the corn bread pull away
from the sides of
the pan. This takes about 30 minutes.
Serves 10 to 12
AuthorNote: A homesick friend from Knoxville described a
dish his grandma
used to make. After several false starts, we came up with
this - a dead
ringer, he says, and certainly one of our favorites.
Cuisine:
"Southern
USA"
Source:
"101 Classic
Cookbooks, The Fales Library"
S(Formatted by Chupa Babi):
"April
2013"
- - - - - -
- - - - - - - - - - - - -
Per Serving (excluding unknown items): 284 Calories; 8g
Fat (25.2%
calories from fat); 12g Protein; 41g Carbohydrate; 5g
Dietary Fiber; 42mg
Cholesterol; 595mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat;
1/2 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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