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Brown Sugar Bakeshop's Sweet Caribbean Cornbread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.0294
Energy (kCal)3395.1546
Carbohydrates (g)357.9477
Total fats (g)208.5701
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350*F and grease a 9x13-inch baking pan or muffin pans. | 2. In a large mixing bowl, sir in the cornmeal, flour, sugar, baking powder and salt. Pour in the vegetable oil, melted butter, beaten eggs, pineapple, creamed corn, rum and milk, and stir just until moistened (batter will be lumpy). | 3. Pour the batter into the greased baking pan or muffin tins. Bake the 9x13-inch pan for 45 minutes until golden brown and starting to show some cracks. The muffins will only take about 20 minutes. | 4. Remove from oven, and serve warm with butter or honey or plain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cornmeal 1 cup 441.64 93.8058 9.9064 4.3798
    purpose flour 3 cups - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    baking powder 2 tablespoons 14.628 7.6452 0.0 0.0
    salt 1 teaspoon - - - -
    vegetable oil 2/3 cup 1252.7733 0.0 0.0 145.3333
    butter 1/3 cup melted unsalted 456.0 20.951999999999998 14.248 38.4
    dark rum 2 tablespoons - - - -
    egg 4 beaten 286.0 1.44 25.12 19.02
    pineapple 2/3 cup crushed 55.0 14.432 0.594 0.132
    corn 2/3 cup canned creamed 83.1333 18.0767 3.161 1.305
    buttermilk 2 cups - - - -

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



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