Mexican Corn Pie (Pastel de Elote)

Mexican Corn Pie (Pastel de Elote)

from food.com
Lunch/Snacks
90 min
8 servings
381 kcal / serving

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 largeeggs
  • 1can cream-style corn
  • 1package frozen corn, thawed and drained
  • ½ cupbutter, melted
  • ½ cupyellow cornmeal
  • 1 cupsour cream
  • 4 ouncesmonterey jack cheese, cut in 1/2 inch cubes
  • 4 ouncessharp cheddar cheese, cut in 1/2 inch cubes
  • 1can chopped mild green chilies
  • ½ teaspoonsalt
  • ¼ teaspoonworcestershire sauce

Directions

  1. 1

    Grease a 10 inch pie plate generously with shortening.

  2. 2

    In a large bowl, beat eggs.

  3. 3

    Add remaining ingredients and stir until thoroughly mixed.

  4. 4

    Pour into pie plate and bake uncovered at 350 degrees for about one hour.

  5. 5

    The pie may be baked and kept in the refrigerator for up to 3 days.

  6. 6

    Reheat refrigerated pie at 350 degrees for about 20 minutes.

  7. 7

    The pie may also be frozen after baking and kept frozen for up to 3 months.

  8. 8

    Thaw and reheat at 350 degrees for about 20 minutes.