"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Corn Pie (Pastel De Elate) Recipe

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This recipe for Corn Pie (Pastel De Elate), by , is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cyndi Robash

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (1/2 lb.) butter or margerine
1 c. sugar
4 eggs
1 can (4 oz.) California green chiles, seeded and chopped
1 can (1 lb.) cream-style golden bantam corn
1/2 c. shredded jack cheese
1/2 c. shredded mild cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 T. baking powder

Directions:
Directions:
Preheat oven to 350. Cream butter and sugar in medium size bowl. Add eggs, one at a time, mixing in well. Add chilies, corn, and cheese, mixing in well. Sift flour and then measure; do same with cornmeal and mix together in another bowl. Add baking powder to flour & cornmeal mixture, blending well. Add flour mixture to corn mixture in first bowl, blending well.

Pour into greased & floured 8x8x12 baking disk. Place dish (uncovered) in oven, reduce heat to 300. Bake 1 hour.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
You can control the 'hotness' of the bread with the amount of chilies. It has a nice bite to it using a 4 oz. can but if you like it hot, then be my guest!

 

 

 

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