Corn, cheese and chile pie
I saw the paperback cookbook this came from today. It was plainly called "Vegetables." No further information so I'm sorry for the lack of proper citation.
Also called corn pudding or corn spoonbread.
3 eggs, lightly beaten
1 c. sour cream
4-6 oz pepper jack or Monterrey jack cheese
16 oz can creamed corn
10 oz frozen corn, defrosted (canned works fine too)
4 oz can diced green chiles
1/2 c. yellow cornmeal
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
2 cloves minced garlic
Combined beaten eggs with remaining ingredients in a large bowl.
Pour into a well greased shallow baking dish.
Bake at 350 for 60 minutes or until the center is firm to the touch and the edges are lightly browned.
Serve with hot sauce or salsa.
Great for lunch, dinner, brunch or a side dish for Thanksgiving.
Toddler review 1/7/2013
We only used half a small can of mikd diced green chiles and then used plain monterrey jack cheese but three kiddos enjoyed it. We had some really mild pico de gallo leftover from a take out place and the little guy wanted some on his dinner as well. It was mostly chopped tomatoes with a tiny bit of jalapeno but he loved it. I remember the days when this recipe would yield lots of leftovers for me to take to work. Not this time.
Also called corn pudding or corn spoonbread.
3 eggs, lightly beaten
1 c. sour cream
4-6 oz pepper jack or Monterrey jack cheese
16 oz can creamed corn
10 oz frozen corn, defrosted (canned works fine too)
4 oz can diced green chiles
1/2 c. yellow cornmeal
1/2 tsp celery salt
1/2 tsp Worcestershire sauce
2 cloves minced garlic
Combined beaten eggs with remaining ingredients in a large bowl.
Pour into a well greased shallow baking dish.
Bake at 350 for 60 minutes or until the center is firm to the touch and the edges are lightly browned.
Serve with hot sauce or salsa.
Great for lunch, dinner, brunch or a side dish for Thanksgiving.
Toddler review 1/7/2013
We only used half a small can of mikd diced green chiles and then used plain monterrey jack cheese but three kiddos enjoyed it. We had some really mild pico de gallo leftover from a take out place and the little guy wanted some on his dinner as well. It was mostly chopped tomatoes with a tiny bit of jalapeno but he loved it. I remember the days when this recipe would yield lots of leftovers for me to take to work. Not this time.
I'm not gonna lie. I'm eating this for breakfast this morning.
ReplyDeleteThis recipe is adapted from Miriam B. Loo's Holiday Cookbook by the Current Company (1979).
ReplyDeleteWanted to pass on the note to this recipe, which is helpful for busy cooks.
May be frozen before baking; bring to room temperature before baking. Pie will keep in refrigerator 2 to 3 days before baking.