Mexican Pie - cooking recipe

Ingredients

2 (17 oz.) cans creamed corn
2 (17 oz.) cans Niblets corn, drained
2 sticks melted butter
2 c. sour cream
1 1/2 c. yellow corn meal
6 eggs
2 tsp. Worcestershire sauce
2 tsp. seasoned salt or Spike
2 c. shredded Cheddar cheese
2 c. shredded Monterey Jack cheese

Preparation

Combine all ingredients.
Pour into a 9 x 13-inch pan.
Bake at 325\u00b0 to 350\u00b0 for 50 minutes or until middle is done.
Let stand 15 minutes before cutting.
Top with sour cream, salsa, chopped tomato or shredded cheese for garnish.