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Butternut Squash Cheesy Corn Cakes With Gruyere Hollandaise
COOKING AND BEER24Ingredients
70Minutes
30Calories
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Ingredients
US|METRIC
180 SERVINGS
- 2 1/2 cups corn kernels (frozen, canned or fresh from the cob will work)
- 1 cup butternut squash (puree, see below for instructions)
- 14.5 oz. creamed corn
- 2 cups sharp white cheddar cheese
- 2 large eggs
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- salt
- black pepper
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 3/4 cup whole milk
- vegetable oil (or canola oil)
- bacon (Toppings: cilantro and fresh greens)
- 1 cup unsalted butter
- 5 large egg yolks
- 1 Tbsp. lemon juice
- 2 Tbsp. water
- 1/4 cup Gruyere cheese (grated)
- 1/2 tsp. paprika
- salt
- black pepper
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NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories30Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol15mg5% |
Sodium55mg2% |
Potassium20mg1% |
Protein1g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A4% |
Vitamin C2% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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