Mexican Corn Pie - cooking recipe

Ingredients

3 large eggs
1 (8 3/4 oz.) can cream-style corn
1 (10 oz.) pkg. frozen corn, thawed and drained
1/2 c. butter, melted
1/2 c. yellow cornmeal
1 c. sour cream
4 oz. Monterey Jack cheese, cut in 1/2-inch cubes
4 oz. sharp Cheddar cheese, cut in 1/2-inch cubes
1 (4 oz.) can chopped mild green chilies
1/2 tsp. salt
1/4 tsp. Worcestershire sauce

Preparation

Grease a 10-inch pie plate generously with shortening.
In a large bowl, beat eggs. Add remaining ingredients and stir until thoroughly mixed. Pour into pie plate and bake uncovered at 350\u00b0 for 1 hour.
Yield: 8 servings.