This is a great recipe for a side dish that goes with almost everything. Mexican meals in particular, I serve this hot with home-made salsa. Try taking it to your next pot-luck dinner, it’ll be a hit! It’s also very inexpensive to make.
3 large eggs
1 – 248 ml can cream style corn
1 – 248 ml (10 oz) package frozen corn – thawed
1/2 cup corn meal
1/4 cup butter, melted
1/2 cup sour cream
1 cup Monterey jack cheese grated
1 can mild green chilies, chopped or 3 fresh chilies chopped
pepper to taste
1/4 teaspoon worchestershire sauce
few shots tabasco
3 tablespoons green onions chopped
1 – 10 inch pie plate
Butter the pie plate generously. In a large bowl, beat the eggs with a wisk. Add the remaining ingredients and stir until thoroughly mixed. Pour into the pie plate and bake uncovered at 350 F for about 45 – 50 minutes or until golden and firm in the middle. The pie may be baked and refrigerated for up to 3 days.