Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Dairy | 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 cup yellow cornmeal
- 2/3 cup unsifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup dairy sour cream
- 2 eggs
- 1/4 cup CRISCO Oil
- 2 cups shredded Cheddar cheese (about 8 ounces), divided
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 can (4 ounces) chopped green chilies, drained
Directions
Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.
Blend sour cream, eggs and Crisco Oil in medium mixing bowl.
Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese.
Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean.
Cut into squares and serve warm.