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Ingredientes
- 1 c. finely grnd blue cornmeal
- 1 c. flour
- 1 c. corn kernel
- 3/4 c. finely minced cooked bacon
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1/4 tsp warm pepper flakes
- 1 1/2 c. light lowfat sour cream
- 1/3 c. butter, melted
- 2 x egg, separated
- 2 Tbsp. sugar
Direcciones
- Place 4 cast-iron corncob pans in 450 F (230 C) oven.
- In large bowl, combine cornmeal, flour, corn, bacon, baking pwdr, salt and warm pepper flakes. In another bowl, whisk together lowfat sour cream, butter and egg yolks till blended; pour over dry ingredients and stir with wooden spoon just till combined.
- In separate bowl, beat egg whites till soft peaks form. Gradually beat in sugar till stiff, glossy peaks form; fold into batter.
- Remove warm pans from oven; brush lightly with butter or possibly spray with non-stick cooking spray. Fill each mould full of batter. Bake in centre of oven for 13 to 15 min or possibly till golden brown and cake tester inserted in centre comes out clean. Let stand in pans on rack for 5 min. Unmould and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 235 | |
| Calories from Fat 164 | 70% |
| Total Fat 18.46g | 23% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 594mg | 25% |
| Potassium 113mg | 3% |
| Total Carbs 13.1g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.51g | 2% |
| Protein 4.83g | 8% |
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