Mexican Corn Pie

Name: Mexican Corn Pie
Ingredients: 4 eggs; 1 c. canned cream-style corn; 4 oz. sharp shredded Cheddar cheese; 1/2 c. drained whole kernel corn; 1/4 c. plain unflavored yogurt; 1 oz. uncooked enriched yellow cornmeal; 2 drained canned green chili peppers, chopped; 1/4 tsp. salt; 1/8 tsp. Worcestershire sauce

9 ingredients

6 steps

Ingredients

4 eggs
1 c. canned cream-style corn
4 oz. sharp shredded Cheddar cheese
1/2 c. drained whole kernel corn
1/4 c. plain unflavored yogurt
1 oz. uncooked enriched yellow cornmeal
2 drained canned green chili peppers, chopped
1/4 tsp. salt
1/8 tsp. Worcestershire sauce

Directions

1

Preheat oven to 350°.
2

In a large bowl, beat eggs; add remaining ingredients and mix well.
3

Pour mixture in a 10-inch pie plate that has been sprayed with nonstick cooking spray.
4

Bake 1 hour or until toothpick comes out clean.
5

Cover and freeze until ready to use.
6

Reheat, covered and thawed, at 350° for about 30 minutes.