Try this Cornbread with Chili Ala Ann Greer, Nana Grill recipe, or contribute your own.
Suggest a better descriptionUsing a food processor fitted with the metal blade, grind the corn and cornmeal for 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add the corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add them to the dry ingredients, beating well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the cornmeal mixture with the green and red peppers. Spray the inside of 12 individual bundt or savarin molds with nonstick vegetable-oil spray, or butter them. Divide the batter among the molds and place them on a cookie sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a rack, and unmold. These breads freeze very well for up to 2 weeks. By ANNE GREER, Nana Grill at the Anatole Hotel. Brown says, "This is the best cornbread Ive ever eaten. The chilies and red pepper give it color and flavor, folding in the egg whites lightens it, and the cream and buttermilk make it moist." Ellen Brown, Cooking With The New American Chefs Typos by Brenda Adams
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 126 | ||
Calories from Fat: 73 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 190.7mg | 59 % | |
Sodium 293.1mg | 10 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.8g | ||
Protein 6.7g | 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: 126
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