Pastel De Elote (Corn Pie) Recipe

Name: Pastel De Elote (Corn Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb butter; 1 cup sugar; 4 eggs; 1 (4 ounce) can green chilies, seeded and chopped; 1 lb cream-style corn; ½ cup monterey jack cheese, shredded; 1 cup flour; 1 cup cornmeal; 4 teaspoons baking powder; ¼ teaspoon salt

Servings: persons

12 lb butter
1 cup sugar
4 eggs
1 (4 ounce) can green chilies, seeded and chopped
1 lb cream-style corn
½ cup monterey jack cheese, shredded
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
¼ teaspoon salt

1
Preheat oven to 350 degrees.
2
Cream butter and sugar.
3
Add eggs 1 at a time.
4
Add chiles, corn and cheese, mix well.
5
Sift flour, corn meal, baking powder, and salt together.
6
Add to corn mixture blending well.
7
Pour into greased and floured 8x12 baking dish.
8
Put dish in oven and reduce heat to 300 degrees.
9
Bake for 1 hour.

10707

kcal

Calories

1159

Fat

105

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: 12 lb butter, 1 cup sugar, 4 eggs, 1 (4 ounce) can green chilies, seeded and chopped, and more.

Yes, Pastel De Elote (Corn Pie) 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.

Pastel De Elote (Corn Pie)

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