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Mexican Corn Pie (Pastel de Elote)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.8138
Energy (kCal)2221.6948
Carbohydrates (g)112.7189
Total fats (g)157.3619
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease a 10 inch pie plate generously with shortening. | 2. In a large bowl, beat eggs. | 3. Add remaining ingredients and stir until thoroughly mixed. | 4. Pour into pie plate and bake uncovered at 350 degrees for about one hour. | 5. The pie may be baked and kept in the refrigerator for up to 3 days. | 6. Reheat refrigerated pie at 350 degrees for about 20 minutes. | 7. The pie may also be frozen after baking and kept frozen for up to 3 months. | 8. Thaw and reheat at 350 degrees for about 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortening - - - -
    egg 3 214.5 1.08 18.84 14.265
    cream corn 1 can 100.8667 0.0 22.44 0.5667
    corn 1 package thawed drained frozen - - - -
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    monterey jack cheese 4 ounces cut 100.8667 0.0 22.44 0.5667
    sharp cheddar cheese 4 ounces cut 464.9317 2.4154 27.499000000000002 38.3512
    green chilies 1 can chopped mild 97.1514 24.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    worcestershire sauce 1/4 teaspoon 1.105 0.2757 0.0 0.0

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



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