996927 mexican corn pie

Yield: 8 servings

Measure Ingredient
3 larges Eggs
1 \N (8 3/4 oz.) can cream style corn
1 \N (10 oz.) pkg. frozen corn, thawed and drained
½ cup Butter, melted
½ cup Yellow corn meal
1 cup Sour cream (8 oz.)
4 ounces Monterey Jack cheese, cut in 1/2 inch cubes
4 ounces Sharp Cheddar cheese, cut in 1/2 inch 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 (by hand). Pour into pie plate and bake uncovered at 350 degrees for 1 hour. The pie may be baked and then kept in refrigerator for up to 3 days. Reheat refrigerated pie at 350 degrees for about 20 minutes. The pie can also be frozen for up to 3 months.

Thaw and reheat at 350 degrees for 20 minutes. Submitted By BARRY WEINSTEIN On 03-25-95

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