| 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
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Nutrition (calculated from recipe ingredients)
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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