Corn Meal Bake

Name: Corn Meal Bake
Ingredients: Plain corn meal; 2 eggs; 1 teaspoon salt; 3 teaspoons baking powder; 2/3 cups vegetable oil; 3 pods hot chili peppers (chopped); 1 cup buttermilk; 1 can creamed corn; 1 cup grated sharp cheese

From Shallowford cookery, 1951

Recipe by Mrs. Bill Mullis

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1561Calories

46 gProtein

290 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1561 kcal

Protein46 g

Carbohydrates290 g

Fiber14 g

Sugars26 g

Total Fat24 g

Saturated Fat18 g

Monounsaturated Fat98 g

Polyunsaturated Fat42 g

Omega-311 g

Cholesterol399 mg

Sodium4429 mg

Potassium1239 mg

Calcium1144 mg

Iron7.8 mg

Magnesium171 mg

Phosphorus1075 mg

Zinc5 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D5.2 mcg

Vitamin C150 mg

Vitamin A344 mcg

Vitamin E27 mg

Vitamin K9.6 mcg

Vitamin B61.1 mg

Vitamin B122 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5 mg

Folate212 mcg

Choline384 mg

Caffeine0 mg

Water457 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.

Plain corn meal 2 eggs 1 teaspoon salt 3 teaspoons baking 2/3 cups vegetable oil powder 3 pods hot chili peppers 1 cup buttermilk (chopped) 1 can creamed corn 1 cup grated sharp cheese

Cook this with the app: pantry check, scaling, and the assistant.