Tex-Mex Corn Squares

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.

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Nutrient	Quantity
Total fats	11.9058 g
Protein	83.8658 g
Carbohydrates	327.3875 g
Energy	1697.9131 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9141 g
Water	813.5129 g
Aspartic acid	8.7079 g
Calcium, Ca	927.6221 mg
Lutein + zeaxanthin	1725.068 g
Fiber, total dietary	63.1346 g
Fatty acids, total saturated 22:0	0.0015 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	1869.612 g
Niacin	18.8367 mg
Vitamin A, RAE	212.685 g
Arginine	4.6187 g
Riboflavin	1.339 mg
Tocopherol, beta	0.0845 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.014 g
Fatty acids, total saturated 20:1	0.0049 g
Glutamic acid	12.5305 g
Stigmasterol	0.12 mg
Sodium, Na	4781.2197 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0105 g
Total lipid (fat)	11.9058 g
Manganese, Mn	4.3232 mg
Fructose	6.127 g
Proline	4.2217 g
Fatty acids, total saturated 16:0	1.8583 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0177 g
Sucrose	6.1148 g
Choline, total	273.2826 mg
Sugars, total	24.0369 g
Serine	4.188 g
Fatty acids, total saturated 10:0	0.0141 g
Fatty acids, total saturated 18:0	0.2151 g
Vitamin B-6	2.2095 mg
Selenium, Se	12.3433 g
Ash	27.9826 g
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	2.3005 g
Pantothenic acid	4.8609 mg
Phenylalanine	4.1406 g
Beta-sitosterol	0.08 mg
Copper, Cu	2.9708 mg
Betaine	0.0729 mg
Thiamin	3.7513 mg
Methionine	1.2795 g
Iron, Fe	25.4667 mg
Carbohydrate, by difference	327.3875 g
Phosphorus, P	2258.1971 mg
Folate, total	1643.0803 g
Tocopherol, gamma	0.4561 mg
Lycopene	15795.307 g
Alanine	3.8139 g
Valine	4.0536 g
Fatty acids, total saturated 18:2 undifferentiated	3.9111 g
Glycine	3.0664 g
Carotene, alpha	368.95 g
Glucose (dextrose)	5.5287 g
Fatty acids, total saturated 14:0	0.0172 g
Zinc, Zn	14.641 mg
Isoleucine	3.3085 g
Fatty acids, total saturated 12:0	0.0026 g
Fatty acids, total polyunsaturated	4.8252 g
Tocotrienol, gamma	0.077 mg
Leucine	6.9098 g
Tocotrienol, alpha	0.0837 mg
Vitamin A, IU	4299.2653 IU
Folate, DFE	1739.5603 g
Tryptophan	0.8638 g
Vitamin C, total ascorbic acid	7.9686 mg
Phytosterols	3.869 mg
Folic acid	214.72 g
Fatty acids, total polyunsaturated 18:1 c	0.1062 g
Fatty acids, total saturated 20:0	0.0015 g
Tocotrienol, beta	1.144 mg
Fatty acids, total saturated 6:0	0.0004 g
Starch	25.662 g
Tyrosine	2.382 g
Vitamin K (phylloquinone)	46.4932 g
Fatty acids, total saturated	2.1369 g
Histidine	2.1998 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	2.3182 g
Threonine	3.1843 g
Folate, food	1428.3603 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Cryptoxanthin, beta	305.35 g
Vitamin E (alpha-tocopherol)	5.2795 mg
Magnesium, Mg	693.7003 mg
Lysine	5.0882 g
Potassium, K	5923.6513 mg
Cystine	0.9492 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Cheddar cheese	1.5 cups	0	0	0
Vegetable stock	2 cups	22.1	4.1106	0.3094
Coriander	0.25 cup	0.92	0.1468	0.0208
chili powder	1 teaspoon	7.614	1.3419	0.3856
cumin	1 teaspoon	7.875	0.929	0.4677
kernel corn	1 cup	184.71	36.4767	2.0022
yellow cornmeal	1 cup	407.48	85.7416	4.148
black bean	1 can	991.8141	181.3769	4.1301
salsa	1 cup	75.4	17.264	0.442
chipotle chile adobo	2	0	0	0