Mexican Corn Pie Recipe Recipe

Name: Mexican Corn Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. (1/2 lb.) butter; 1 c. sugar; 1 (4 ounce.) can California green chilies, seeded and minced; 1 can cream style corn; 1/2 c. shredded Jack cheese; 1/2 c. shredded mild Cheddar cheese; 1 c. all-purpose flour; 1 c. yellow cornmeal; 4 teaspoon baking pwdr; 1/4 teaspoon salt

Servings: persons

1 c. (1/2 lb.) butter
1 c. sugar
1 (4 ounce.) can California green chilies, seeded and minced
1 can cream style corn
1/2 c. shredded Jack cheese
1/2 c. shredded mild Cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 teaspoon baking pwdr
1/4 teaspoon salt

1
Preheat oven to 350 degrees.
2
Cream butter and sugar.
3
Add in Large eggs, one at a time, mixing well.
4
Add in chilies, corn, and cheese, mix well.
5
Sift flour, then measure; sift cornmeal, then measure; sift both together with baking pwdr and salt and add in to corn mix, blending well.
6
Pour into greased and floured 8x12x2 inch baking dish.
7
Put in oven and reduce heat to 300 degrees.
8
Bake for 1 hour.

1519

kcal

Calories

106

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. (1/2 lb.) butter, 1 c. sugar, 1 (4 ounce.) can California green chilies, seeded and minced, 1 can cream style corn, and more.

Yes, Mexican Corn Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn Pie Recipe

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