In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm. Makes about 12 corn cakes. Gourmet March 1993
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 71 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 221.3mg||68 %|
|Sodium 2068mg||71 %|
|Potassium 605.1mg||16 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 84.9g|
|Protein 21.3g||30 %|
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Calories per serving: 507
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