Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
974
Calories
37g
Protein
36g
Fat
125g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 2/3 cup butter
- 2 eggs
- 1 1/2 cups grated sharp Cheddar cheese
- 2 1/4 cups yellow corn meal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup milk
Directions
1
Beat the butter until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the cheese and beat until the mixture is smooth. Combine the cornmeal, salt and baking powder and add to the cheese mixture alternately with the milk. Continue beating until well blended. Spread the batter in a buttered 8 inch loaf pan and cover with aluminum foil. Bake in a 375 degrees F. oven 50 to 60 minutes or until the loaf is firm. Remove from the pan and cool on a wire rack.
2
Category:Paraguayan Recipes
3
Category:Paraguayan Snacks
Recipe sourced from
fandom