In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro. Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (up to 15 minutes). Yield: 4 servings Per serving: 1029 Calories (kcal); 23g Total Fat; (19% calories from fat); 35g Protein; 175g Carbohydrate; 198mg Cholesterol; 2715mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9379 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 169 (20%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 223.8mg||69 %|
|Sodium 1655.2mg||57 %|
|Potassium 698.5mg||18 %|
|Total Carbohydrate 141.9g||42 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 137.8g|
|Protein 27.9g||40 %|
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Calories per serving: 849
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