Try this Chile Corn Cakes recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan over medium high heat, add olive oil and saute the peppers, corn and onions for 23 minutes or until onions begin to soften. Add the chili powder and cumin and continue cooking for 2 minutes, stirring constantly. Add the chicken stock to deglaze the pan and continue cooking until most of the liquid has evaporated. In a small bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk and butter and mix well until very smooth. Add the corn mixture and cilantro and season to taste. In a large skillet over medium high heat, add oil and heat thoroughly. Add corn batter in large dollops and saute for 34 minutes on each side until golden brown. Remove with a spatula, place on paper towels and pat dry. Cook in batches. Keep corn cakes warm in a 275 degree oven until ready to serve. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9738 Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 05:20:22 -0500 From: Bill Spalding
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 40 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 53.9mg | 17 % | |
Sodium 156.3mg | 5 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 40g | 12 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 37.7g | ||
Protein 7g | 10 % | |
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: 229
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