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Manuels Low Fat Whole Wheat Mexican Cornbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.1232
Energy (kCal)2057.494
Carbohydrates (g)254.4235
Total fats (g)107.9923
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all dry ingredients in mixing Bowl. | 2. Add sour cream, unsweetened applesauce, drained mexicorn mix all together. | 3. Add milk till the right consistency almost cake like. | 4. Pour into a 12" cast iron skillet. | 5. Bake in preheated oven at 425° for 14-18 minutes. | 6. Let cool and cut into 8 pieces and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cornmeal 1 1/4 cups 509.35 107.177 12.627 5.185
    wheat flour 1 1/4 cups 510.0 107.955 19.815 3.75
    splenda granular 2 tablespoons - - - -
    salt 1/2 teaspoon - - - -
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    applesauce 1/2 cup unsweetened 51.24 13.7494 0.2074 0.122
    cream 1/2 cup sour fat free 396.0 7.98 4.356 41.61600000000001
    egg white 1/4 cup 31.59 0.4435 6.6218 0.1033
    mexicorn 1 can drained - - - -
    milk 1 cup low-fat 552.0 13.296 5.496 57.216

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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