Recipe for Mexican Corn Pie


3 large eggs
1 (8 3/4 oz.) can cream style corn
1 (10 oz.) pkg. frozen corn, thawed a; nd drained
1/2 cup butter, melted
1/2 cup yellow corn meal
1 cup sour cream (8 oz.)
4 oz monterey jack cheese, cut in 1/2 i; nch cubes
4 oz sharp cheddar cheese, cut in 1/2 i; nch cubes
1 (4 oz.) can chopped mild green chil; es
1/2 teaspoon salt
1/4 teaspoon 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.

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