Recipe by: Sunset Annual 1989 - Page 20 Place butter in a 10- to 12-inch cast-iron or other ovenproof frying pan. Heat in a 425 degree oven until butter melts, about 5 minutes. Remove from oven. Meanwhile, in a large bowl, whisk eggs, cornmeal, flour, and milk until smooth. Pour batter into hot pan. Spoon chili into center of batter, leaving 1 1/2-inch margin around chili. Bake until pancake is well browned, about 30 minutes. Skim and discard fat from top of chili. Cut pancake in wedges; offer cheese, green onions, chilies, avocado, and salsa to add to taste. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 358 (70%)|
|Amt Per Serving||% DV|
|Total Fat 39.8g||53 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 901.8mg||277 %|
|Sodium 299.1mg||10 %|
|Potassium 307.9mg||8 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.7g|
|Protein 27.4g||39 %|
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Calories per serving: 514
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