Copyright © 2014 The FOURnet Information Network. All rights reserved.

MEXICAN CORN PIE 
3 lg. eggs
1 (8 3/4 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn, thawed and drained
1/2 c. butter, melted
1/2 c. yellow corn meal
1 c. sour cream (8 oz.)
4 oz. Monterey Jack cheese, cut in 1/2 inch cubes
4 oz. sharp Cheddar cheese, cut in 1/2 inch cubes
1 (4 oz.) can chopped mild green chiles
1/2 tsp. salt
1/4 tsp. 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.

8 servings.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s