3 eggs
1 can (7 oz.) corn kernels
1 c. sour cream
4 oz. Monterey Jack cheese, cut into 1/4 inch cubes
1/2 c. yellow cornmeal
2 tbsp. butter, melted
1 tsp. salt
Ground hot red pepper, to taste
1 can (8 1/2 oz.) cream style corn
4 oz. sharp Cheddar cheese, cut into 1/4 inch cubes
1 can (4 oz.) green chilies, diced
1/4 tsp. Worcestershire sauce

1. Preheat oven to moderate (350 degrees). Grease 9x9x2 inch square baking dish or 9 inch round baking dish.

2. Beat eggs slightly in large bowl. Add cream style corn and corn kernels, sour cream, cheese, green chilies, cornmeal, butter, salt, Worcestershire sauce and red pepper to taste; stir until well blended. Pour into prepared dish.

3. Bake in preheated moderate oven (350 degrees) for 30 minutes or until center is almost set. Remove pie to wire rack to cool slightly. Serve while still hot, or cool to room temperature. Slice pie into squares or wedges.