Title: 606013 Pastel De Elote (Mexican Corn Pie)
Categories: Mexican Vegetable Pie Side
Yield: 8 Servings
| 3 | lg | Eggs |
| 1 | | (8 1/4 oz.) can cream style corn |
| 1 | | (10 oz.) pkg. frozen corn, thawed & drained |
| 1/2 | c | Butter, melted |
| 1/2 | c | Yellow cornmeal |
| 1 | c | Sour cream (8 oz.) |
| 4 | oz | Monterey Jack cheese, cut in 1/2" cubes |
| 4 | oz | Sharp Cheddar cheese, cut in 1/2" cubes |
| 1 | | (4 oz.) can chopped mild green chiles |
| 1/2 | ts | Salt |
| 1/4 | ts | 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.