Mesa Corn Pie Recipes

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MEXICAN CORN PIE (PASTEL DE ELOTE)



Mexican Corn Pie (Pastel de Elote) image

This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.

Provided by keen5

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

shortening, to grease pie plate
3 large eggs
1 (8 3/4 ounce) can cream-style corn
1 (10 ounce) package frozen corn, thawed and drained
1/2 cup butter, melted
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces monterey jack cheese, cut in 1/2 inch cubes
4 ounces sharp cheddar cheese, cut in 1/2 inch cubes
1 (4 ounce) can chopped mild green chilies
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Steps:

  • Grease a 10 inch pie plate generously with shortening.
  • In a large bowl, beat eggs.
  • Add remaining ingredients and stir until thoroughly mixed.
  • Pour into pie plate and bake uncovered at 350 degrees for about one hour.
  • The pie may be baked and kept in the refrigerator for up to 3 days.
  • Reheat refrigerated pie at 350 degrees 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 degrees for about 20 minutes.

MESA CORN PIE



Mesa Corn Pie image

Number Of Ingredients 7

1 (11-ounce) can cream-style corn
2 cups milk
1 cup corn bread mix
1 cup shredded Cheddar cheese
1 (4 1/2-ounce) can diced green chili
1 (3 1/2-ounce) can sliced black olives
2 tablespoons butter

Steps:

  • Pour corn into a greased 9" x 9" casserole dish add milk. Stir in corn muffin mix, Cheddar cheese, chiles and olives mix well. Dot with butter bake at 350 degrees for 45 minutes. Let cool for about 10 minutes before serving. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PENNSYLVANIA DUTCH CORN PIE



Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

MESA CORN PIE



Mesa Corn Pie image

Make and share this Mesa Corn Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (11 ounce) can creamed corn
2 cups milk
1 cup corn muffin mix
1 cup shredded cheddar cheese
1 (4 1/2 ounce) can diced green chilies, drained
1 (3 7/8 ounce) can sliced black olives, drained
2 tablespoons butter

Steps:

  • Add corn and milk to a large mixing bowl; stir to combine.
  • Add in muffin mix, cheese, chiles, and olives; stir to mix.
  • Transfer mixture to a greased 9x9 inch casserole dish.
  • Dot with butter.
  • Bake in a 350 degree oven for 45 minutes; let cool about 10 minutes before serving.

Nutrition Facts : Calories 341.4, Fat 22.9, SaturatedFat 12.8, Cholesterol 62, Sodium 1128.8, Carbohydrate 24.7, Fiber 2.3, Sugar 3.9, Protein 13.1

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