Preheat oven to 325º F. Lightly oil a 10" cake pan.
In a food processor, blend 2 cups of corn with the oil and egg whites until smooth.
In a large bowl, mix together remaining 2 cups corn, quark, cornmeal, cheese, chiles and salt. Stir in corn-egg mixture from the food processor.
Transfer to the pan and bake until an inserted knife comes out clean, about 45 minutes.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 299 (72%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 42.1mg||13 %|
|Sodium 306.1mg||11 %|
|Potassium 133.1mg||4 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 13.5g|
|Protein 15.8g||23 %|
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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: 417
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