Mexican Corn Pie (Pastel de Elote)

"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."
 
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photo by jill2137 photo by jill2137
photo by jill2137
photo by jill2137 photo by jill2137
Ready In:
1hr 30mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
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RECIPE SUBMITTED BY

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
 
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