Ingredients
-
-
3
-
1
-
1
-
1/2
-
1/2
-
1
-
4
-
4
-
1
-
1/2
-
1/4
-
-
-
Directions
Mexican Corn Pie (Pastel de Elote), 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 , This is a great recipe – and very easy to make I make lots of the recipes from Colorado Cache cookbook P S used the full amount of butter and it’s delicious
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Steps
|
1
Done
|
Grease a 10 Inch Pie Plate Generously With Shortening. |
|
2
Done
|
in a Large Bowl, Beat Eggs. |
|
3
Done
|
Add Remaining Ingredients and Stir Until Thoroughly Mixed. |
|
4
Done
|
Pour Into Pie Plate and Bake Uncovered at 350 Degrees For About One Hour. |
|
5
Done
|
the Pie May Be Baked and Kept in the Refrigerator For Up to 3 Days. |
|
6
Done
|
Reheat Refrigerated Pie at 350 Degrees For About 20 Minutes. |
|
7
Done
|
the Pie May Also Be Frozen After Baking and Kept Frozen For Up to 3 Months. |
|
8
Done
|
Thaw and Reheat at 350 Degrees For About 20 Minutes. |
