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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREHEAT oven to 400°F Grease 13 x 9-inch baking dish. | 2. COOK water, corn meal and bouillon in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat. | 3. ADD beans, cheese, evaporated milk, eggs, jalapeños and butter; stir until blended. Pour into prepared dish. | 4. BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, sliced ripe olives and chopped cilantro before serving, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2 1/2	cups		0.0	0.0	0.0	0.0
yellow cornmeal	1	cup		407.48	85.7416	10.1016	4.148
bouillon cube	3			-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
cheddar cheese	1 1/2	cups	shredded	-	-	-	-
carnation milk	1	cup	Evaporated evaporated	-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
jalapeno	2	tablespoons	diced	3.2625	0.7312	0.1024	0.0416
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.