Mexican Corn Pie (Pastel De Elote)

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.

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Nutrient	Quantity
Total fats	157.3619 g
Protein	100.8138 g
Carbohydrates	112.7189 g
Energy	2221.6948 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8641 g
Water	756.7525 g
Aspartic acid	7.1684 g
Calcium, Ca	1982.0187 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0533 g
Lutein + zeaxanthin	764.38 g
Fiber, total dietary	27.1211 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.1152 g
Fatty acids, total saturated 22:0	0.0472 g
Carotene, beta	154.4975 g
Niacin	11.9647 mg
Vitamin A, RAE	875.1375 g
Fatty acids, total trans-polyenoic	0.5812 g
Arginine	6.1494 g
Riboflavin	2.5918 mg
Fatty acids, total trans-polyenoic 22:4	0.0309 g
Tocopherol, beta	0.015 mg
Fatty acids, total polyunsaturated 15:0	0.7704 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3431 g
Fatty acids, total saturated 20:1	0.2568 g
Glutamic acid	16.207 g
Sodium, Na	3153.2038 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7272 g
Total lipid (fat)	157.3619 g
Manganese, Mn	2.1559 mg
Proline	5.9367 g
Fatty acids, total saturated 16:0	30.5733 g
Fatty acids, total polyunsaturated 16:1 t	0.1224 g
Fatty acids, total saturated 8:0	0.7489 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.1827 g
Choline, total	577.2756 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4016 g
Fatty acids, total polyunsaturated 18:1 t	2.5211 g
Sugars, total	20.8283 g
Serine	4.8815 g
Fatty acids, total saturated 10:0	1.8502 g
Fatty acids, total saturated 18:0	11.9477 g
Fatty acids, total saturated 20:4 undifferentiated	0.4551 g
Vitamin B-6	1.0785 mg
Selenium, Se	105.6987 g
Ash	21.3323 g
Vitamin D	169.4932 IU
Menaquinone-4	23.5522 g
Fatty acids, total saturated 18:1 undifferentiated	45.2327 g
Pantothenic acid	5.0225 mg
Phenylalanine	4.1899 g
Fatty acids, total polyunsaturated 22:1 c	0.0011 g
Copper, Cu	2.5083 mg
Betaine	1.83 mg
Thiamin	2.2164 mg
Retinol	842.613 g
Methionine	2.2267 g
Iron, Fe	11.1548 mg
Carbohydrate, by difference	112.7189 g
Phosphorus, P	2591.1207 mg
Folate, total	391.7608 g
Dihydrophylloquinone	0.15 g
Tocopherol, gamma	1.508 mg
Fatty acids, total saturated 4:0	0.8427 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0512 g
Fatty acids, total saturated 22:1 undifferentiated	0.0011 g
Alanine	3.815 g
Cholesterol	862.6307 mg
Valine	5.0346 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1202 g
Fatty acids, total saturated 18:2 undifferentiated	30.8989 g
Glycine	3.0424 g
Carotene, alpha	0.0142 g
Glucose (dextrose)	0.555 g
Fatty acids, total saturated 14:0	7.4543 g
Zinc, Zn	14.8591 mg
Isoleucine	3.9429 g
Tocopherol, delta	0.09 mg
Fatty acids, total saturated 12:0	2.1247 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.3634 g
Fatty acids, total polyunsaturated	32.7165 g
Fatty acids, total saturated 14:1	0.6646 g
Tocotrienol, gamma	0.015 mg
Fatty acids, total polyunsaturated 17:1	0.101 g
Leucine	7.3856 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.5778 g
Tocotrienol, alpha	0.136 mg
Fatty acids, total trans-polyenoic 18:3i	0.0034 g
Vitamin A, IU	3446.2183 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0687 g
Folate, DFE	466.7908 g
Tryptophan	1.2145 g
Vitamin C, total ascorbic acid	45.4326 mg
Folic acid	107.36 g
Fatty acids, total polyunsaturated 16:1 c	1.4132 g
Galactose	0.0907 g
Fatty acids, total polyunsaturated 18:1 c	20.6071 g
Fatty acids, total saturated 20:0	0.1222 g
Fatty acids, total saturated 6:0	1.1076 g
Lactose	8.0471 g
Tyrosine	3.6924 g
Vitamin B-12	3.9492 g
Vitamin K (phylloquinone)	6.7491 g
Fatty acids, total saturated	58.4758 g
Histidine	2.2633 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0329 g
Fatty acids, total monounsaturated	48.0097 g
Threonine	3.4743 g
Folate, food	284.4008 g
Fatty acids, total polyunsaturated 17:0	0.5025 g
Vitamin D (D2 + D3)	4.134 g
Fatty acids, total polyunsaturated 24:0	0.024 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0061 g
Cryptoxanthin, beta	15.8425 g
Vitamin D3 (cholecalciferol)	4.134 g
Vitamin E (alpha-tocopherol)	3.9013 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1278 g
Fatty acids, total trans	3.2248 g
Fatty acids, total trans-monoenoic	2.6435 g
Magnesium, Mg	262.1284 mg
Lysine	5.1377 g
Potassium, K	1505.0325 mg
Fatty acids, total polyunsaturated 24:1 c	0.0023 g
Cystine	1.1609 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	0.5 cup	684	31.428	57.6
Cream	1 cup	455.4	10.649	44.505
Egg	3	214.5	1.08	14.265
Worcestershire sauce	0.25 teaspoon	1.105	0.2757	0
Corn	1 package	0	0	0
Green Chilies	1 can	97.1514	24	0
shortening	0	0	0	0
yellow cornmeal	0.5 cup	203.74	42.8708	2.074
sharp cheddar cheese	4 ounces	464.9317	2.4154	38.3512
monterey jack cheese	4 ounces	100.8667	0	0.5667
cream corn	1 can	100.8667	0	0.5667