Recipe by: ESSENCE OF EMERIL SHOW#EE2150 Preheat oven to 425 degrees F. In a small sautJ pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just smooth. In an 8-inch cast iron skillet melt remaining butter over medium heat. When butter begins to foam, pour in batter and place pan in oven. Bake for 20 to 25 miuntes until skewer inserted in center comes out clean. Posted to MC-Recipe Digest V1 #601 by email@example.com on May 08, 1997
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|Serving Size: 1 Round loaf (1247g)|
|Recipe Makes: 1|
|Calories from Fat: 1576 (48%)|
|Amt Per Serving||% DV|
|Total Fat 175.2g||234 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 87.7g|
|Polyunsanturated Fat 36.8g|
|Cholesterol 2180.9mg||671 %|
|Sodium 1990.9mg||69 %|
|Potassium 1465.2mg||39 %|
|Total Carbohydrate 350.1g||103 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 339.4g|
|Protein 90g||129 %|
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Calories per serving: 3277
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