I had good intentions of trying this
recipe back in August of 2008 after I interviewed Marla Jo Batchelder for my
monthly food column that appears in the Reflector-Chronicle. She told me, “If
I need something really fast for lunch, I make Pastel de Elote or Mexican Corn
Pie. I serve this with a salad in the
summer or with soup in the winter.” But, like many of my good intentions, I
never got around to trying the recipe.
The recipe again
reappeared last April when I interviewed Dona Myers. It seems that years
ago Hilda Carlile (Marla Jo Batchelder’s mother) delivered this to Dona when
she arrived home from a hospital stay. I did notice her version had an addition
— 4 oz. sharp Cheddar cheese, cut in ½”cubes. Again, I thought about making the
recipe. . . . and again that didn't happen.
However, I am now in the process of proof
reading a year’s worth of my cooking columns that will go on sale in cookbook
form on December 2nd at the Dickinson County Heritage Center. So
there must be some truth in the adage – the third time in a charm – as I actually got around to making the
recipe this time.
I served this pie
for a brunch along with mini corn muffins, spicy tomato juice (Bloody Mary mix without added vodka or gin) and fruit.
The original recipe appears on p. 257 of Colorado Cache
Cookbook. The book was originally
copyrighted in 1978 by The Junior League of Denver, Inc. and has gone through
at least 23 printing runs.
Pastel de Elote (Mexican
Corn Pie) 8 servings
3 large eggs
1 (8 3/4 oz.)
can cream style corn
1 (10 oz.)
package frozen corn, thawed & drained
1/2 cup butter,
melted (1 stick)
1/2 cup yellow
cornmeal
1 cup sour cream
(8 oz.)
4 oz. Monterey
Jack cheese, cut in 1/2” cubes
1 (4 oz.) can
chopped mild green chilies
1/2 teaspoon
salt
1/4 teaspoon
Worcestershire sauce
¼ chopped red
pepper (this was my addition as I had some on hand and thought they’d add a
little color and additional flavor)
1.
Grease
a 10” pie plate generously with shortening or spray with pan release.
2.
In a
large bowl, beat eggs.
3.
Add
remaining ingredients and stir until thoroughly mixed.
4.
Pour
into pie plate and bake uncovered at 350° for l hour.
Note: The pie
may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerated pie at 350° for about 20
minutes. The pie may also be frozen
after baking and kept frozen for up to 3 months. Thaw and reheat at 350° for about 20 minutes.
Recipe without photos . . .
Pastel de Elote (Mexican
Corn Pie) 8 servings
3 large eggs
1 (8 3/4 oz.)
can cream style corn
1 (10 oz.)
package frozen corn, thawed & drained
1/2 cup butter,
melted (1 stick)
1/2 cup yellow
cornmeal
1 cup sour cream
(8 oz.)
4 oz. Monterey
Jack cheese, cut in 1/2” cubes
1 (4 oz.) can
chopped mild green chilies
1/2 teaspoon
salt
1/4 teaspoon
Worcestershire sauce
¼ chopped red
pepper (this was my addition as I had some on hand and thought they’d add a
little color and additional flavor)
5.
Grease
a 10” pie plate generously with shortening or spray with pan release.
6.
In a
large bowl, beat eggs.
7.
Add
remaining ingredients and stir until thoroughly mixed.
8.
Pour
into pie plate and bake uncovered at 350° for l hour.
Note: The pie
may be baked and then kept in the refrigerator for up to 3 days. Reheat refrigerated pie at 350° for about 20
minutes. The pie may also be frozen
after baking and kept frozen for up to 3 months. Thaw and reheat at 350° for about 20 minutes.
This sounds amazing! Thanks for sharing!
ReplyDeleteVery good. Very easy!
ReplyDelete