Ingredients

•shortening, to grease pie plate or use parchment

•3 large eggs

•1 (8 3/4 ounce) can cream-style corn

•1 can whole corn

•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

Preparation

1 Grease a 10 inch pie plate generously with shortening.

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 degrees for about one hour.

5 The pie may be baked and kept in the refrigerator for up to 3 days.

6 Reheat refrigerated pie at 350 degrees for about 20 minutes.

7 The pie may also be frozen after baking and kept frozen for up to 3 months.

8 Thaw and reheat at 350 degrees for about 20 minutes.