Mexican Corn Pie

Name: Mexican Corn Pie
Ingredients: 3 large 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 cornmeal; 1 c. sour cream; 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 chilies; 1/2 tsp. salt; 1/4 tsp. Worcestershire sauce

11 ingredients

3 steps

Ingredients

3 large 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 cornmeal
1 c. sour cream
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 chilies
1/2 tsp. salt
1/4 tsp. Worcestershire sauce

Directions

1

Grease a 10-inch pie plate generously with shortening.
2

In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350° for 1 hour.
3

Yield: 8 servings.