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.
Corn, Cheese, Green Chili Pie
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- #92506
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 eggs
1 can (8.5 ounce size) cream style corn
1 can (7 ounce size) corn kernels, drained
1 cup dairy sour cream
4 ounces sharp Cheddar cheese, cut into 1/4" cubes
4 ounces Monterey jack cheese, cut into 1/4" cubes
1 can (4 ounce size) green chiles, drained, rinsed and chopped
1/2 cup yellow cornmeal
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
ground red pepper, to taste
directions
Preheat oven to 350 degrees F. Grease 9x9x2" square baking dish or 9" round baking dish.
Beat eggs slightly in large bowl. Add cream style corn and corn kernels, sour cream, cheese, green chiles, cornmeal, butter, salt, Worcestershire sauce and red pepper to taste; stir until well blended. Pour into prepared dish.
Bake in preheated 350 degrees F oven for 30 minutes or until center is almost set. Remove pie to wire rack to cool slightly. Serve while still hot or cool to room temperature.
added by
rseidner
nutrition data
Nutritional data has not been calculated yet.
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