606013 pastel de elote (mexican corn pie)

Yield: 8 servings

Measure Ingredient
3 larges Eggs
1 (8 1/4 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn, thawed & drained
½ cup Butter, melted
½ cup Yellow cornmeal
1 cup Sour cream (8 oz.)
4 ounces Monterey Jack cheese, cut in 1/2" cubes
4 ounces Sharp Cheddar cheese, cut in 1/2" cubes
1 (4 oz.) can chopped mild green chiles
½ teaspoon Salt
¼ teaspoon Worcestershire sauce

Grease a 10 inch pie plate generously with shortening. In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350 degrees for 1 hour. The pie may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerator pie at 350 degrees for about 20 minutes. The pie may also be frozen after baking and kept frozen for up to 3 months. Thaw and reheat at 350 degrees for about 20 minutes.

Serves 8. Note: This may be served as a main luncheon dish or as a side dish for dinner. Submitted By BARRY WEINSTEIN On 03-22-95

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