PASTEL DE ELOTE (MEXICAN CORN PIE)

PASTEL DE ELOTE (MEXICAN CORN PIE) image

Categories Cheese

Yield 8 servings

Number Of Ingredients 12

shortening, to grease pie plate or use parchment
3 large eggs
1 (8 3/4 ounce) can cream-style corn
1 can whole corn
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:

# 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.