Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Corn Pie
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- #3591
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup butter, softened
1 cup sugar
4 eggs
1 can (4 ounce size) chopped green chiles
1 can (16 ounce size) cream-style corn
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
directions
Cream butter and sugar in mixer bowl until light and fluffy. Beat in eggs one at a time. Add green chilies, corn and cheeses; mix well. Stir in flour, cornmeal, baking powder and salt; mix well.
Spoon into greased and floured 8x12-in. baking dish. Place in oven preheated to 350 degrees F. Reduce oven temperature to 300 degrees F. Bake for 1 hour.
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nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more mexican recipes
reviews & comments
September 3, 2010
As is, this recipe is a sweet corn bread. It would be a hit with kids if you are trying to get them to try new dishes. I really wanted a meal recipe to use up a can of creamed corn. This looked easy (and it was) so I cooked up a pound of ground beef, onion and green pepper and put that into the 13x9 pan and topped it with the recipe as stated. It turned out okay but, the recipe is quite sweet and the mix of my added savory and the sweet didn't quite work. The corn bread came out golden brown and crumbly. Next time I'll not fiddle with it.