Preheat oven to 425F. Prepare a 9x9" baking pan by greasing it well. Sift the dry ingredients together. Add the corn, bell peppers, chili pepper, onions, raisins and mix well. Beat together the eggs, butter, buttermilk and sour cream. Add liquids to the other mixture and stir until barely blended. Scoop batter into the pan and bake 20-30 minutes, or until a tester comes out clean. Cut bread into squares. NOTES : Serving suggestion: Cut slices horizontally and fill like a sandwich. Recipe by: Crazy for Corn by Betty Fussell Posted to CHILE-HEADS DIGEST by RST G
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 81 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 188.9mg||58 %|
|Sodium 322.5mg||11 %|
|Potassium 204.2mg||5 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 20.7g|
|Protein 7.1g||10 %|
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Calories per serving: 189
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