Mexican Corn Pie (Pastel de Elote)

Name: Mexican Corn Pie (Pastel de Elote)
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: shortening, to grease pie plate; 3 large eggs; 1 can cream-style corn; 1 package frozen corn, thawed and drained; 0.5 cup butter, melted; 0.5 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 can chopped mild green chilies; 0.5 teaspoon salt; 0.25 teaspoon worcestershire sauce

8 servings

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
eggs
3 large
can cream-style corn
1
package frozen corn
thawed and drained
1
butter
melted
½ c
yellow cornmeal
½ c
sour cream
1 c
monterey jack cheese
cut in 1/2 inch cubes
4 oz
sharp cheddar cheese
cut in 1/2 inch cubes
4 oz
can chopped mild green chilies
1
salt
½ tsp
worcestershire sauce
¼ tsp

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.

Mexican Corn Pie (Pastel de Elote)

90 min8 servings382 cal

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