Pastel De Elote (Mexican Corn Pie)
Yield: 8 Servings
Ingredients:
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 c; ubes
4 oz sharp cheddar cheese, cut in
- 1/2 c; ubes
1 (4 oz.) can chopped mild
-green chil; es
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.
B-man
