Calories
213 cals
Fat
15 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
11 g
Carbohydrates
19 g
Sugar
3 g
Fiber
2 g
Protein
3 g
Sodium
180 mg
You can eat this treat year round if you use frozen corn kernels. There’s no need to defrost before blending, just leave the batter to sit at least 30 minutes to warm up to room temp.
If you don’t have garbanzo flour, organic yellow cornmeal is a good substitute.
I like spicy, but for a milder bread, use less of the fresh Serrano chili.