Also known as "Bolivian Huminta", this cornbread has the perfect balance of sweet and spicy. A favorite recipe for potlucks.
Add the corn and milk In the blender (divided into two batches and "pulse" the blender so it comes out chunky). Mix the remaining ingredients in a bowl. Once the corn and milk mixture are complete, add to other bowl with remaining ingredients. Mix well and add to a greased rectangle baking dish. Bake at 375 degrees for approximately 1 hour.
You can use cheddar cheese as well, but I found at the queso fresco works the best.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 258 | ||
Calories from Fat: 73 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 23.5mg | 7 % | |
Sodium 339.8mg | 12 % | |
Potassium 264mg | 7 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 36.5g | ||
Protein 9g | 13 % | |
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: 258
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