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Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone.  This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

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CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Preheat oven to 350 degrees. Grease 9 1/2″ pie plate with butter.
Beat eggs. Add all ingredients and stir. Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
Cool 10 minutes before cutting and serving.

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Serve with sliced avocado and/or tomatoes.

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