"Food is an important part of a balanced diet."--Fran Lebowitz

MEXICAN CORN PIE Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for MEXICAN CORN PIE, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Bennett
Added: Monday, December 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 can cream-style corn
1 can whole kernel corn (drained)
1/2 c butter
1/2 c yellow corn meal
1 c sour cream
1/4 tsp Worcestershire Sauce
4 oz Monterey Jack cheese
4 oz Sharp Cheddar cheese
1 (4oz) can chopped mild green chilies
1/2 tsp salt

Directions:
Directions:
Grease a glass casserole dish generously with shortening. In large bowl beat eggs; add remaining ingredients and stir until thoroughly mixed. Pour into greased casserole dish and bake uncovered at 350 for 1 hour.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
May be baked and kept refrigerated for up to 3 days or may be frozen after baking and kept up to 3 months. Thaw frozen casserole. To reheat, bake at 350 for 20 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

564W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!