996927 Mexican Corn Pie

  • on October 8, 2009
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Ingrients & Directions

3 lg Eggs 4 oz Monterey Jack cheese, cut
1 (8 3/4 oz.) can cream style -in 1/2 inch cubes
-corn 4 oz Sharp Cheddar cheese, cut
1 (10 oz.) pkg. frozen corn, -in 1/2 inch cubes
-thawed and drained 1 (4 oz.) can chopped mild
1/2 c Butter, melted -green chiles
1/2 c Yellow corn meal 1/2 ts Salt
1 c Sour cream (8 oz.) 1/4 ts 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 (by hand). Pour into pie plate and bake uncovered at 350
degrees for 1 hour. The pie may be baked and then kept in
refrigerator for up to 3 days. Reheat refrigerated pie at 350 degrees
for about 20 minutes. The pie can also be frozen for up to 3 months.
Thaw and reheat at 350 degrees for 20 minutes.

8 servings

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