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Nutrition Facts

Serving Size 1 (308g)

Recipe makes 4 servings

Calories 350
Calories from Fat 151 (43%)
Amount Per Serving %DV
Total Fat 16.8g 25%
Saturated Fat 9.2g 46%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 151mg 50%
Sodium 631mg 26%
Potassium 490mg 14%
Total Carbohydrate 37.4g 12%
Dietary Fiber 2.2g 8%
Sugars 2.8g
Protein 13.7g 27%
Vitamin A 656mcg 13%
Vitamin B6 0.2mg 11%
Vitamin B12 1.2mcg 20%
Vitamin C 3mg 6%
Vitamin E 0mcg 2%
Calcium 307mg 30%
Iron 1mg 9%

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Jefferson's Spoon Bread Recipe #35746

From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.
by Miss Annie

2 hours | 1½ hours prep

SERVES 4

  1. Place the milk in a double boiler and scald.
  2. Stir in the dry ingredients and continue to stir until thickened.
  3. Let cool 1 hour.
  4. Preheat oven to 400°F.
  5. Beat eggs and stir into the cornmeal mixture with the butter.
  6. Place in a baking dish and bake for 30 minutes, or until brown.

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