996927 mexican corn pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggs |
| 1 | (8 3/4 oz.) can cream style corn | |
| 1 | (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 | (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 (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