Try this Corn and Pepper Spoonbread recipe, or contribute your own.
Suggest a better description1. Bring the water, salt, butter and white pepper to a simmer. Slowly add the cornmeal and continue to simmer stirring until it is very thick and coats the bottom of the pan, about 5 minutes. 2. Preheat the oven to 400 degrees F. Beat in the remaining ingredients and pour into a greased 9xI2-inch baking dish. Bake until set and browned, 30 to 45 minutes. Garnish each serving with chopped cilantro. Hint: Any leftovers can he cooled and used as a stuffing for chicken or pork. Source: Contemporary Southwest, The Caf? Terra Cotta Cookbook, by Donna Nordin Typos by Brenda Adams
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 339 | ||
Calories from Fat: 228 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 690.9mg | 213 % | |
Sodium 297.8mg | 10 % | |
Potassium 320.2mg | 8 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.7g | ||
Protein 21.6g | 31 % | |
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: 339
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