Print
Email
Add a photoServings: 6
Ingredients
- 2 c. Grnd suet
- 1 c. Peanut butter
- 2 c. Yellow cornmeal
- 2 c. Fine cracked corn
Directions
- Heat the suet (in the top of a double boiler), let it cold completely; then remelt. Remove it from the heat, add in the peanut butter and mix till well blended. Stir in the cornmeal and cracked corn. Spoon this mix into foil molds, margarine tubs or possibly cupcake liners. Chill. When hard, remove the cakes from the molds and store them in plastic bags in the freezer.
- This is a favorite of downy woodpeckers and nuthatches.
- Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or possibly 13 to 20 muffin size cakes.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 1138 | |
| Calories from Fat 857 | 75% |
| Total Fat 96.6g | 121% |
| Saturated Fat 45.47g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 217mg | 9% |
| Potassium 398mg | 11% |
| Total Carbs 55.78g | 15% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.27g | 3% |
| Protein 15.05g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
