Mexican Corn Pie (Pastel de Elote) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate. Ingredients:
shortening, to grease pie plate |
3 large eggs |
1 (8 3/4 ounce) can cream-style corn |
1 (10 ounce) package frozen corn, thawed and drained |
1/2 cup butter, melted |
1/2 cup yellow cornmeal |
1 cup sour cream |
4 ounces monterey jack cheese, cut in 1/2 inch cubes |
4 ounces sharp cheddar cheese, cut in 1/2 inch cubes |
1 (4 ounce) can chopped mild green chilies |
1/2 teaspoon salt |
1/4 teaspoon worcestershire sauce |
Directions:
1. Grease a 10 inch pie plate generously with shortening.
2. In a large bowl, beat eggs.
3. Add remaining ingredients and stir until thoroughly mixed.
4. Pour into pie plate and bake uncovered at 350 degrees for about one hour.
5. The pie may be baked and kept in the refrigerator for up to 3 days.
6. Reheat refrigerated pie at 350 degrees for about 20 minutes.
7. The pie may also be frozen after baking and kept frozen for up to 3 months.
8. Thaw and reheat at 350 degrees for about 20 minutes.
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