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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads 4 Servings

INGREDIENTS

1 1/2 c Milk
1 t Salt
1 t Sugar
2 T Butter
1 c Yellow cornmeal
2 t Baking powder
1/2 t Baking soda
1 c Buttermilk
1 Green onion, thinly sliced
1/2 c Thawed frozen corn kernels
3 Eggs, separated
2 Fresh jalapeno peppers
thinly sliced

INSTRUCTIONS

Preheat 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

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 114
Total Fat: 12.9g
Cholesterol: 164.5mg
Sodium: 1206.5mg
Potassium: 449.2mg
Carbohydrates: 37.6g
Fiber: 3.1g
Sugar: 10.1g
Protein: 13g


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