606013 pastel de elote (mexican corn pie)
8 servings
Ingredients
| Quantity | 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 |
Directions
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