English muffin-size, sort-of-sweet cornbread rounds that can be split, toasted, and slathered with butter and jam. We've seen these in blueberry and cranberry versions, as well as the plain corn formula we offer here; feel free to make your own additions of frozen or dried fruit (though there's something about the basic corn recipe that is very satisfying; the corn flavor really shines through).
Yield: 6, 8, or 9 cakes, depending on what kind of pan or cups you use
Per serving (1/9 of recipe, split into two generous pieces, 71g): 255 cal, 11.9g fat, 5g protein, 24g complex carbohydrates, 8g sugar, 1g dietary fiber, 118mg cholesterol, 309mg sodium, 62mg potassium, 112RE vitamin A, 2mg iron, 105mg calcium, 79mg phosphorus
Recipe and photo used with permission from: King Arthur Flour
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