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Ingredientes

Cost per recipe $2.79 view details

Direcciones

  1. Cut corn kernels off cob. Puree corn in food processor and add in and pulse one at a time: sugar, salt, pepper and egg. Sift flour or possibly polenta over batter till the batter is the consistency of thick pancake batter.
  2. In a hot saute/fry pan, add in butter and drop batter into 3 inch rounds. Cook 2 min, turn and cook an additional 2 min. Remove from pan and set aside.
  3. (Reheat corn cakes in a 350-degree oven before serving.)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 466g
Calories 1343  
Calories from Fat 476 35%
Total Fat 54.23g 68%
Saturated Fat 31.14g 125%
Trans Fat 0.0g  
Cholesterol 308mg 103%
Sodium 1580mg 66%
Potassium 724mg 21%
Total Carbs 187.54g 50%
Dietary Fiber 9.7g 32%
Sugars 18.69g 12%
Protein 30.72g 49%
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