Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 pound pork sausage meat
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup milk
- 1 egg, beaten
- 1 cup cooked rice
- 1 8-ounce can cream style corn
- 1/4 cup chopped onion
- 1/4 cup canned green chiles, chopped
- 2 tablespoons diced pimiento
- 1 cup grated Cheddar cheese
- =
Directions
Cook sausage until done, stirring often to crumble. Drain off all but 2 tablespoons of drippings. Set aside.
Sift cornmeal, salt and baking soda together into mixing bowl. Add milk, egg, rice, corn, onion, chiles, pimiento, cheese and sausage, stirring only to blend well.
Pour into 10-inch oven-proof skillet or 1-1/2 dozen muffin tins which have been greased and sprinkled with cornmeal. Bake at 375 degrees for 40 to 45 minutes.