Mexican Corn Pie - cooking recipe

Ingredients

4 eggs
1 c. canned cream-style corn
4 oz. sharp shredded Cheddar cheese
1/2 c. drained whole kernel corn
1/4 c. plain unflavored yogurt
1 oz. uncooked enriched yellow cornmeal
2 drained canned green chili peppers, chopped
1/4 tsp. salt
1/8 tsp. Worcestershire sauce

Preparation

Preheat oven to 350\u00b0.
In a large bowl, beat eggs; add remaining ingredients and mix well.
Pour mixture in a 10-inch pie plate that has been sprayed with nonstick cooking spray.
Bake 1 hour or until toothpick comes out clean.
Cover and freeze until ready to use.
Reheat, covered and thawed, at 350\u00b0 for about 30 minutes.