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

Preheat oven to 350 degrees. 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 for 1 hour.

Baked pie can be refrigerated up to 3 days. Reheat 350 degrees for 20 minutes. Freeze after baking and keep frozen up to 3 months. Thaw and reheat, 350 degrees for 20 minutes. Serves 8.