Prep 30 mins
Cook 1 hr
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.
- shortening, to grease pie plate
- 3 large eggs
- 248.05 g can cream-style corn
- 283.49 g package frozen corn, thawed and drained
- 118.29 ml butter, melted
- 118.29 ml yellow cornmeal
- 236.59 ml sour cream
- 113.39 g monterey jack cheese, cut in 1/2 inch cubes
- 113.39 g sharp cheddar cheese, cut in 1/2 inch cubes
- 113.39 g canchopped mild green chilies
- 2.46 ml salt
- 1.23 ml Worcestershire sauce
- 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.
This is a very good recipe..exactly as shown in Colorado Cache, Jr League of CO cookbook pg 257. However i found that 1/2 C butter was WAY too much - 1/4 C or even less is just fine. Otherwise too greasy and dont need all that fat anyway! This recipe is always a hit.
This is a great recipe - and very easy to make. I make lots of the recipes from Colorado Cache cookbook. P.S. I used the full amount of butter and it's delicious.
I am really surprised that up until now no one has written a review. This is a really good recipe which I haven used many times and people really love it. Please give it a try you will love it. The version I use only has one egg though. I give it 4 stars only because I don't think so many eggs are necessary. Very yummy!