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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place frozen corn kernels into a food processor and add the water. | 2. Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product. | 3. Add the softened butter and sugar. Pulsate a few more times until combined. | 4. Transfer this corn mixture into a large bowl. | 5. Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.). | 6. Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish. | 7. Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jiffy corn muffin mix	8 1/2	1/2		-	-	-	-
corn	1	bag	frozen	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
butter	8	tablespoons	salted softened	684.0	31.428	21.372	57.6

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