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    You are in: Home / Recipes / Double Corn Spoon Bread With Green Chiles Recipe
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    Double Corn Spoon Bread With Green Chiles

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    evelyn/athens's Note:

    The Winning Recipe for 1992 in the San Francisco Chronicle, by Georgeanne Brennan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°. Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
    2. 2
      Place the chilies in a layer on the bottom of the pan, and sprinkle all but 2 tablespoons of the cheese on top of them.
    3. 3
      Beat the egg whites until fluffy, but not stiff.
    4. 4
      In another bowl, mix together the egg yolks, corn kernels, cornmeal, flour, milk, sour cream and salt.
    5. 5
      Fold the whites gently into the yolk-flour mixture. Spoon over the cheese and peppers. Cut the remaining butter into small pieces and scatter over the top. Sprinkle the remaining cheese over all.
    6. 6
      Bake for 20-25 minutes, or until all but the very center is set. Serve hot.

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    Nutritional Facts for Double Corn Spoon Bread With Green Chiles

    Serving Size: 1 (198 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 164.4
     
    Calories from Fat 86
    52%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 99.6 mg
    33%
    Sodium 266.1 mg
    11%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.9 g
    15%
    Protein 7.5 g
    15%

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