Mexican Corn Pie (Pastel de Elote)
photo by jill2137
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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 can chopped mild green chilies
- 2.46 ml salt
- 1.23 ml Worcestershire sauce
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
-
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!
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.
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<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.