Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar. In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined. Stir in the roasted peppers, Monterey Jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Yield: 4 small loaves Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1306g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 536 (20%)|
|Amt Per Serving||% DV|
|Total Fat 59.5g||79 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 2127.2mg||655 %|
|Sodium 3044.2mg||105 %|
|Potassium 1825.5mg||48 %|
|Total Carbohydrate 408.7g||120 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 391g|
|Protein 109.6g||157 %|
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Calories per serving: 2628
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