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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a stand-up mixer, or by hand, mix the 2 packages of cornbread mix and 3 cups of water until blended. | 2. Add the heaping tablespoons of cottage cheese, blend a little more. | 3. Add the green chiles and cream corn, blend well. | 4. In a Crisco greased #10 cast iron skillet pour half of the batter. | 5. Sprinkle the cheese over the top, evenly. | 6. Carefully pour the remaining batter evenly over the cheese so it doesn't blend the cheese into the bottom half. | 7. Bake in a 375 degree oven for 35 to 45 minutes (35 works in my oven) until your cornbread is done. It will be moister and "heavier" than usual. | 8. Let it cool to a "warmer" touch, then turn out onto a large platter and slice into wedges like cake. I have to use a large piece of foil, my plates are not big enough. Then you can also just cover it with another piece of foil, take it with, and slice later. | 9. You can serve with a pat of butter on top if you like. | 10. Try adding crumbled bacon or some cooked crumbled Jimmy Dean Sage Sausage with the cheese layer for a lunchtime meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marie calender cornbread mix	2	packages		-	-	-	-
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
corn	1	can	creamed	186.9565	40.6522	7.1087	2.9348
curd cottage cheese	4	tablespoons	curd	-	-	-	-
colby monterey jack cheese	1/2		shredded	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0

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