MEXICAN CORN PIE (PASTEL DE ELOTE)

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Mexican Corn Pie (Pastel de Elote) image

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.

Provided by keen5

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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 about one hour.
  • The pie may be baked and kept in the refrigerator for up to 3 days.
  • Reheat refrigerated pie at 350 degrees for about 20 minutes.
  • The pie may also be frozen after baking and kept frozen for up to 3 months.
  • Thaw and reheat at 350 degrees for about 20 minutes.

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