PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers. COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes. Makes 8 servings [COOKS; Jul/Aug 1988] Posted by Fred Peters.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8|
|Calories from Fat: 904 (86%)|
|Amt Per Serving||% DV|
|Total Fat 100.4g||134 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 54.7g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 416.3mg||128 %|
|Sodium 323.1mg||11 %|
|Potassium 258.6mg||7 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 22.3g|
|Protein 17.3g||25 %|
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Calories per serving: 1052
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