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Mexi-Corn Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.7197
Energy (kCal)1272.1042
Carbohydrates (g)212.7837
Total fats (g)25.7159
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine corn, flour, green chilies, sugar, salt, cumin and chili powder in a medium bowl, stir well. | 2. Beat eggs, stir in cheese and milk. | 3. Add to corn mixture, stirring to combine. | 4. Pour mixture into a 1 quart baking dish coated with cooking spray. | 5. Place dish in a 13 x 9 x 2 inch baking pan, pour hot water into pan to a depth of 1 inch. | 6. Bake, uncovered at 350 degrees for 1 hour or until a knife inserted in center comes out clean. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mexican corn 2 cups - - - -
    flour 1 1/2 1/2 867.42 189.9081 14.1015 3.3654
    green chilies 2 teaspoons diced 2.7 0.667 0.0 0.0
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    salt 1/4 teaspoon - - - -
    cumin 1/8 teaspoon 0.9844 0.1161 0.0468 0.0585
    chili powder 1/8 teaspoon 0.9518 0.1677 0.0454 0.0482
    cheddar cheese 1 cup shredded - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 1 cup 148.84 11.6632 7.686 7.9788

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



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