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Suggest a better descriptionPreheat the oven to 350°F and lightly grease an 8-inch square baking dish. Saute the corn, bell pepper, and jalapeños in a large skillet for 10 - 12 minutes, stirring occasionally, the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk, until the cornstarch has mostly dissolved. When the corn and the peppers are ready, transfer 2 cups of them to a blender or food processor Add the coconut milk and cornstarch mixture, and pulse about 20 times, until the mixture is mostly pureed but not completely smooth. Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne. Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
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Serving Size: 1 (662g) | ||
Recipe Makes: 1 | ||
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Calories: 2424 | ||
Calories from Fat: 1896 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 210.7g | 281 % | |
Saturated Fat 56.1g | 281 % | |
Monounsaturated Fat 95.4g | ||
Polyunsanturated Fat 48.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 78.3mg | 3 % | |
Potassium 1191.6mg | 31 % | |
Total Carbohydrate 134.9g | 40 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 123.2g | ||
Protein 15.3g | 22 % | |
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: 2424
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