The best delicious 606013 Pastel De Elote (mexican Corn Pie) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this 606013 Pastel De Elote (mexican Corn Pie) recipe today!
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3 lg Eggs 4 oz Monterey Jack cheese, cut
1 (8 1/4 oz.) can cream style -in 1/2″ cubes
-corn 4 oz Sharp Cheddar cheese, cut
1 (10 oz.) pkg. frozen corn, -in 1/2″ cubes
-thawed & drained 1 (4 oz.) can chopped mild
1/2 c Butter, melted -green chiles
1/2 c Yellow cornmeal 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. Pour into pie plate and bake uncovered at 350 degrees for 1
hour. The pie may be baked and then kept in the refrigerator for up
to 3 days. Reheat refrigerator 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.
Serves 8. Note: This may be served as a main luncheon dish or as a
side dish for dinner.
Yields
8 servings
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