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In a small bowl whisk together cornmeal, flour, baking soda and salt. In a bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined. In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion and lemon slices. This recipe yields about 6 corncakes, serving 2 as a brunch entree. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8711) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com 05-17-1999 Per serving: 385 Calories (kcal); 24g Total Fat; (56% calories from fat); 9g Protein; 32g Carbohydrate; 119mg Cholesterol; 565mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 2|
|Calories from Fat: 244 (33%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 177.4mg||55 %|
|Sodium 513.8mg||18 %|
|Potassium 856.7mg||23 %|
|Total Carbohydrate 90.8g||27 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 83.4g|
|Protein 33.6g||48 %|
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Calories per serving: 730
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