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Suggest a better descriptionBeat eggs in medium bowl; beat in milk, butter and cornbread mix. Pour into greased 8-cup baking dish or spring-form pan. Place in slow-cooking pot and cover with several paper towels. Cover and cook on high for 2 to 3 hours. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1326g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1337 | ||
Calories from Fat: 900 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100g | 133 % | |
Saturated Fat 39.4g | 197 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 3243.3mg | 998 % | |
Sodium 1263.5mg | 44 % | |
Potassium 1194.8mg | 31 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.5g | ||
Protein 98.6g | 141 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1337
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