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River Run Restaurant Corn Bread takes several minutes to prepare.

River Run Restaurant Corn Bread takes 25 minutes to cook.

River Run Restaurant Corn Bread makes 24 servings.

The ingredients for River Run Restaurant Corn Bread are:

3 cups cornmeal
3 cups all purpose flour
3/4 cup sugar
2 1/4 t salt
3 T baking powder
1 1/4 cup vegetable oiil
3 eggs
3 cups milk

Here is how you make River Run Restaurant Corn Bread:

In a very large bowl, mix together the cornmeal, flour, sugar, salt and baking powder. Set aside.Pur the oil into a cast iron skillet and place in preheated oven until it bubbles (5-10 min).While the oil is heating, mix together the eggs and milk in a small bowl, beating well with a fork. Pour the wet ingredients into the dry ingredients and mix, then stir in the very hot oil, a bit at a time. It will not incorporate into batter perfectly, but that's ok. The idea here is to give the batter a jump start on cooking.Pour the batter into the hot skillet (you don't need to grease it; the residual oil will do the job). Spriinkle a bit of sugar on top for taste and looks. Bake until brown or untiil your tester comes out clean, about 25 minutes.Allow the corn bread to sit in the pan for an hour so it can easliy be removed. I make it in 13 inch paella pan. Recipe calls for 10 inch round cast iron skillet. It seems like there would be too much batter for 10 inch, but I never tried it. Easily cuts into 24 pieces. I cut it like a wedding cake, cutting pieces off the outer circle, then the inner circle, then the center into quarters.Number of Servings: 24Recipe submitted by SparkPeople user COUNTING_DOWN.

The nutritional information for River Run Restaurant Corn Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 234.2

• Total Fat: 12.9 g
• Cholesterol: 29.0 mg
• Sodium: 369.8 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 0.6 g
• Protein: 4.3 g