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Suggest a better descriptionPreheat the oven to 375 degrees. Butter a 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar and butter to boiling point. Slowly whisk in cornmeal and stir with a wooden spoon for a few minutes so the corn swells up; mixture should be thick. Beat in baking powder and baking soda, transfer this mix to a mixing bowl and beat in buttermilk, scallions and corn and egg yolks, one at a time. Cool mix to room temperature, whip egg whites until stiff and fold into corn batter along with jalapenos. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside pork chops. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6772 From: 4paws@netrax.net (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 521 | ||
Calories from Fat: 236 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 812.7mg | 250 % | |
Sodium 719.4mg | 25 % | |
Potassium 474.3mg | 12 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 39.8g | ||
Protein 29.6g | 42 % | |
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: 521
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