Pastel de Elote — Mexican Corn Pie

     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 2^nd 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.