Cheese and corn bake

Directions

1. Cut the kernels from the cobs then puree in a blender.

2. Pour the hot butter/shortening over the pureed corn; mix well.

3. Add sugar, anise, grated cheese, baking powder, salt, raisins and eggs; mix well. If the mixture is too dry add a small amount of milk.

4. Spread in a greased casserole pan; any shape pan can be used if it allows the mixture to be about 1 1/2 inches deep.

5. Top with sliced cheese.

6. Bake in a moderate oven (350F) about 45 mins – 1 hour.

7. Let cool; the pastel firms up when it cools so wait to cut the pastel until then.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!