Recipe of the Month
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3 large eggs 1 83/4-ounce can cream corn 1 10-ounce package frozon corn, thawed and drained 1/2 cup butter, melted 1/2 cup yellow cornmeal 1 cup sour cream (8 ounces) 4 ounces sharp Cheddar cheese, cut in 1/2 inch cubes 1 4-ounce can chopped mild green chiles 1/2 teaspoon salt 1/4 teaspoon Worcestershire sauce 8 servings 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 one hour. The pie may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerated pie at 350 degrees for 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. Note: This may be served as a main luncheon dish or as a side dish for dinner. |
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