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    You are in: Home / Greek / Greek Cornbread Recipe
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    Greek Cornbread

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 10, 2002

      Miss Annie, you've done it again! I gave this a try because it sounded so unusual for a corn bread. It's delightful and really special! I made it completely gluten-free by using corn flour to prep the pan. It took me longer than 10 minutes to prep this, but it wouldn't have taken that long if I had pulled out my food processor.

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    • on March 27, 2004

      Very unusual and delicious cake-like cornbread. I used the food processor to "grate" the peeled zucchini but it still took me longer than ten minutes to put this together, more like 20. The baking time was right on though. I used lowfat and fat free products whenever possible and it was still rich and wonderful. I think next time I would add some chopped Kalamata olives to the batter. This one is definitely worth a try.

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    Nutritional Facts for Greek Cornbread

    Serving Size: 1 (1745 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 332.7
     
    Calories from Fat 166
    50%
    Total Fat 18.5 g
    28%
    Saturated Fat 10.9 g
    54%
    Cholesterol 114.4 mg
    38%
    Sodium 500.5 mg
    20%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 2.7 g
    10%
    Sugars 6.0 g
    24%
    Protein 11.6 g
    23%

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