MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Corn Pie
 Categories: Mexican, Pies
      Yield: 8 Servings
 
      3 lg Eggs
  8 3/4 oz Can cream style corn
     10 oz Pkg frozen corn;
           -thawed and drained
    1/2 c  Butter; melted
    1/2 c  Yellow corn meal
      1 c  Sour cream (8 oz)
      4 oz Monterey Jack cheese; cut
           -in 1/2" cubes
      4 oz Sharp Cheddar cheese; cut
           -in 1/2" cubes
      4 oz Can chopped mild green
           -chiles
    1/2 ts Salt
    1/4 ts Worcestershire sauce
 
  Grease a 10" 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°F
  for 1 hour. The pie may be baked and then kept in refrigerator for
  up to 3 days. Reheat refrigerated pie at 350°F for about 20
  minutes. The pie can also be frozen for up to 3 months. Thaw and
  reheat at 350°F for 20 minutes.
  
  Posted by: Barry Weinstein
 
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