Conventional
• Bulk Case 35 Lb
Growing zone: México
We harvest:
Conventional agrochemicals, pest,
and disease control.
Biorational extracts, pest, and disease
control (organic
agronomic management)
Active pollination by 10 hives per hectare,
the plant is in bloom, and transitions from
flower to fruit.
WATER Drip irrigation systems, measuring trays
SOIL We manage the erosion of it, activation
of the microbial flora
ENVIRONMENT use of organic, biological products, relocation of fauna without altering the ecosystem of the area, safety measures..
• 4 cups sweet corn, drained if canned or thawed if frozen
• 1 cup cornbread mix (such as Ji y)
• ½ cup melted butter
• 1 cup sour cream
• 2 large eggs
• 2 tablespoons sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese
• ¼ cup milk
1. Preheat the oven to 350°F (180°C).
2. Make the base. In a large bowl, combine the sour cream, eggs,
melted butter, milk, sugar, salt, and black pepper. Mix until well
combined.
3. Add the corn. Stir in the sweet corn. You can reserve about ½ cup
of the corn to sprinkle on top.
4. Add the cornbread mix. Gently fold in the cornbread mix until
just combined. Do not overmix.
5. Add the cheese. Fold in the shredded cheddar cheese. Add the
jalapeño and paprika if using.
6. Bake. Grease an 8×8-inch (20×20 cm) baking dish and pour in the
mixture. Top with the reserved corn and a little extra cheddar. Bake
for 40–50 minutes, until the top is golden brown and the center is
set but still slightly creamy.
7. Rest and serve. Let the casserole rest for about 10 minutes
before serving. Garnish with chopped green onions if desired.
