Yield: 8 servings
Measure | Ingredient |
---|---|
3 larges | Eggs |
1 \N | (8 1/4 oz.) can cream style corn |
1 \N | (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 \N | (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