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Corn, Cheese And Chili Pie

Serves: 8
Total Calories: 342


3 eggs
1 (1-pound) can cream style corn
1 (10 1/2-ounce) package frozen corn thawed and drained
1/2 cup butter or margarine, melted
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese cut in 1/2 -inch cubes
1 (4-ounce) can green chili diced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce


Beat eggs in large mixing bowl. Add all remaining ingredients and stir until thoroughly blended. Grease 2 9-inch round pie pans or 1 shallow oven casserole pour in mixture and bake in a preheated 350° F oven for 50 to 60 minutes, depending on size of pan. Pie should be firm to touch in center and golden on top.

Note: May be frozen before baking bring to room temperature before baking. Pie will keep in refrigerator for 2 to 3 days before cooking.

Nutritional Facts:

Serves: 8
Total Calories: 342
Calories from Fat: 204

This Corn, Cheese And Chili Pie recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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