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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast the corn. I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown. | 2. Reduce the oven to 350. In a casserole dish, add the butter and melt in the oven. | 3. After the corn cools, cut off the kernels, should be about 1 cup. In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well. Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees. Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown. | 4. Cool 5 minutes and serve and enjoy. | 5. This is great with grilled fish, fried catfish, goes great with anything BBQ'd. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jiffy corn muffin mix	17	ounces		428.6833	0.0	95.37	2.4083
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77
egg	4		beaten	286.0	1.44	25.12	19.02
corn	24	ounces	creamed	124.7	27.115	4.7415	1.9575
corn	1	cup	roasted	124.7	27.115	4.7415	1.9575
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
green chilies	4	ounces		30.6175	7.5636	0.0	0.0
pimiento	1/2	cup	chopped	-	-	-	-
scallion	3		chopped	96.0	22.02	5.49	0.57
monterey jack pepper cheese	1	cup		428.6833	0.0	95.37	2.4083
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1	tablespoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
butter	1/2	cup		684.0	31.428	21.372	57.6

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