Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
768
Calories
24g
Protein
19g
Fat
125g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pack Corn bread mix (10 oz)
- 1/2 cup Celery, chopped
- 1 Onion, medium, minced
- 1/2 cup Butter
- 2 Egg yolks
- Salt
- Pepper
- =
Directions
1
Prepare corn bread, following label directions, or use your own favorite recipe. Cool.
2
Crumble enough to make 7 cups and transfer to a large mixing bowl.
3
Saute celery and onion in butter in a large skillet until soft.
4
Spoon vegetables and butter over corn bread crumbs.
5
Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread.
6
Stir lightly to blend.
7
Season with salt and pepper to taste.
8
Makes approximately 3 quarts, or 12 cups.
Recipe sourced from
fandom