Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
1245
Calories
43g
Protein
39g
Fat
181g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 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 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups cooked rice
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 17-ounce can cream-style corn
- 1/2 cup finely chopped onion
- 2 tablespoons finely chopped jalapenos*
- 1 cup milk
- 2 eggs, beaten
- 1/4 cup vegetable oil
- =
Directions
1
Sift cornmeal, salt and baking soda into large bowl. Add rice, cheese, corn, onion, jalapenos, milk, eggs and oil; stir just until blended. Pour into 12-inch ovenproof skillet that has been greased and sprinkled with cornmeal. Bake at 350 degrees 40 to 45 minutes.
Recipe sourced from
fandom