3 lg. eggs
1 (8 3/4 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn, thawed, drained
1/2 c. butter
1/2 c. yellow cornmeal
1 c. sour cream
4 oz. Monterey Jack, cut in 1/2 inch cubes
4 oz. sharp cheddar, cut in 1/2 inch cubes
1 (4 oz.) can chopped green chilies
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. Pour into pie plate and bake uncovered at 350 degrees for 1 hour.

Pie may be baked and kept in refrigerator for up to 3 days, then reheated at 350 degrees for about 20 minutes. May also be frozen after baking and kept frozen for up to 3 months, then thawed and reheated at 350 degrees for about 20 minutes.