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Suggest a better descriptionPreheat oven to 350?. Combine corn meal, salt and cold milk and stir until smooth. Add this to hot milk and cook in a saucepan over medium heat for about 5 minutes or until thickened, stirring constantly. Add baking powder and butter. Place beaten egg yolks in a large bowl and slowly add corn meal mixture, stirring well. Gently fold in egg whites to mixture. Pour into a greased 2 quart casserole and bake for 1 hour or until firm. Serve immediately with lots of butter. Yield: 6 to 8 servings. ROBYN DICKEY From
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 187 | ||
Calories from Fat: 52 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 89.9mg | 3 % | |
Potassium 185.4mg | 5 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 25.7g | ||
Protein 4.3g | 6 % | |
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: 187
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