Directions:
- Preheat oven to 350ºF.
- Prepare a bundt pan by greasing it well.
- In a small bowl, mix together the poblano chile and corn.
- Set aside.
- In a large mixing bowl, cream together the butter, sugar, baking soda, baking powder, chile powder, and salt.
- Separate the eggs, placing the yolks and whites in separate mixing bowls.
- Beat the egg whites until stiff and set aside.
- Whip the egg yolks until well blended and add to the creamed mixture.
- Add milk and flour alternately.
- With the mixer set on low, blend well.
- Place in a large bowl and add corn mixture.
- By hand, gradually fold in the beaten egg whites.
- Pour into prepared bundt pan.
- Bake for 40-60 minutes, or until tests clean.
- Remove from oven and let cool before turning out of the pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.12 Kcal (1181 kJ) | ||
| Calories from fat | 137.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 93.67mg | 31% | |
| Sodium | 666.36mg | 28% | |
| Potassium | 270.93mg | 6% | |
| Total Carbs | 30.96g | 10% | |
| Sugars | 9.46g | 38% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 5.82g | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 86.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 259.47 Kcal (1086 kJ) | ||
| Calories from fat | 126.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 24% | |
|---|---|---|---|
| Cholesterol | 86.15mg | 31% | |
| Sodium | 612.84mg | 28% | |
| Potassium | 249.17mg | 6% | |
| Total Carbs | 28.47g | 10% | |
| Sugars | 8.7g | 38% | |
| Dietary Fiber | 1.59g | 7% | |
| Protein | 5.36g | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 79.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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