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Tex-Mex Corn Squares

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.8658
Energy (kCal)1697.9131
Carbohydrates (g)327.3875
Total fats (g)11.9058
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. Lightly oil an 11 x 7-inch (2 L) baking dish. | 3. Bring stock and salt to a boil. | 4. Slowly whisk in cornmeal until mixture thickens. | 5. Bring to boil. | 6. Take off the heat. | 7. Stir in 1/2 cup of the cheddar cheese and mix until melted. | 8. Spread in prepared pan and cover to keep warm. | 9. Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl. | 10. Stir in remaining cheese (1 cup) and coriander. | 11. Spread mixture over cornmeal base. | 12. Bake for 25-30 minutes-- until heated through and cheese is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 2 cups 22.1 4.1106 1.0608 0.3094
    salt 1/2 teaspoon - - - -
    yellow cornmeal 1 cup 407.48 85.7416 10.1016 4.148
    cheddar cheese 1 1/2 cups shredded divided - - - -
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    salsa 1 cup 75.4 17.264 3.952 0.442
    kernel corn 1 cup frozen thawed canned drained 184.71 36.4767 5.1042 2.0022
    chipotle chile adobo 2 diced - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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