Recipe from PCC http://www.pccnaturalmarkets.com/pcc/recipes/pcc-southwest-corn-pudding.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 417 | ||
Calories from Fat: 299 (72%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 417
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