Santa Fe Corn Pie

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.

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