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Recipe: Mexican Corn Pie

Mexican corn pieThis is the recipe for the corn pie that was served at Pendle Hill’s recent holiday party. Several staff members who enjoyed it that evening wanted to know how to make it… so here’s how! Serves 8.


  • 3 large eggs
  • 8 ¾ oz cream style corn
  • 10 oz frozen corn, thawed and drained
  • ½ cup of melted butter
  • ½ cup cornmeal
  • 1 cup sour cream
  • 4 ounces Monterey Jack or Pepper Jack cheese, cut in ½ inch cubes
  • 4 ounces cheddar cheese, cut in cubes
  • ½ cup cheddar cheese, shredded for the top of the casserole
  • 4 oz can of chopped green chili peppers
  • 1/2 tsp salt
  • Paprika, for dusting the top of the casserole


~ Preheat oven to 350F.

~ Grease a 9×13 inch baking pan generously with butter.

~ In a large bowl, beat the eggs. Add the remaining ingredients and stir until completely mixed.

~ Pour into the prepared baking dish, top with the shredded cheddar cheese, and dust the top with paprika.

~ Bake covered for one hour. Remove the cover for the last 15 minutes of baking.

This casserole can be made ahead of time and refrigerated for up to 3 days. To reheat, cover and place in a preheated 350F oven and bake for about 25-30 minutes.