Chile Cheese Corn Pie
Robin was inspired by a local cooking class to make this cheesy flavorful corn pie. We adapt the recipe by decreasing the amount of butter and using low fat sour cream, but keep the full-fat variety cheeses for the best taste. We freshly grate the cheese, but there is little else in the way of preparation except mixing all the ingredients together. It is a wonderful side dish to a latin-inspired meal or a lunch entree with a salad. Originally served as part of Mole, Mole, Mole!.
Ingredients
- 1 can 14.75 oz, sweet corn cream style corn
- 2 cups 10 ounces of frozen baby white corn
- 2 tablespoons unsalted butter
- ½ cup yellow, stone-ground cornmeal
- 1 container 8 ounces, reduced fat sour cream
- 4 ounces canned diced mild green chile peppers
- 3 large eggs
- salt
- ½ teaspoon ground cumin
- ½ teaspoon supermarket variety chili powder
- 8 ounces mix of monterey jack and sharp cheddar cheese (grated, divided)
- for garnish cilantro
Instructions
We start by preheating the oven to 350 degrees.
In a large bowl, we start combining our ingredients. We dump in the can of cream style corn. In a large measuring cup, we put the frozen corn and microwave it for a minute to defrost. We add this to the bowl. We melt the butter in a cup in the microwave for 45 seconds and set aside to cool. We add the cornmeal, sour cream, and green chile peppers. We crack the eggs, one at a time, into the large measuring cup and add a pinch of salt. We whisk up with a fork and add to the bowl along with the cooled off butter, cumin, and chili powder. We mix well and add all but ½ cup of the cheese and mix again.
We pour the mixture into an 8 inch square glass baking pan and sprinkle on the reserved cheese. We bake in the oven for 1 hour until set and browned.
We remove to a cooling rack and set aside for about 5 minutes before enjoying with a cilantro garnish.