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During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.
Nutritional Facts 1 serving (1 piece) equals 255 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 286 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Cranberry Corn Bread in Country Extra January 2004, p49
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