Mesa Corn Pie Recipes

Steps:

• Grease a 10 inch pie plate generously with shortening.
• In a large bowl, beat eggs.
• Add remaining ingredients and stir until thoroughly mixed.
• Pour into pie plate and bake uncovered at 350 degrees for about one hour.
• The pie may be baked and kept in the refrigerator for up to 3 days.
• Reheat refrigerated pie at 350 degrees for about 20 minutes.
• The pie may also be frozen after baking and kept frozen for up to 3 months.
• Thaw and reheat at 350 degrees for about 20 minutes.

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

Steps:

• Pour corn into a greased 9" x 9" casserole dish add milk. Stir in corn muffin mix, Cheddar cheese, chiles and olives mix well. Dot with butter bake at 350 degrees for 45 minutes. Let cool for about 10 minutes before serving. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Pour corn into a greased 9" x 9" casserole dish add milk. Stir in corn muffin mix, Cheddar cheese, chiles and olives mix well. Dot with butter bake at 350 degrees for 45 minutes. Let cool for about 10 minutes before serving. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
• Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
• It is the basic ingredient used in making tamale dough (also called masa).
• Soak corn husks in hot water for 30 minutes until pliable.
• Drain.
• Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
• Add masa and mix on low speed for about 2 minutes.
• Add water and mix well on medium speed.
• Grind the corn coarsely in a food processor.
• In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
• Add the masa mixture and the ground corn and mix well.
• To steam the corn cake, line the steamer basket with the softened corn husks.
• Fill with corn cake batter.
• Cover with more corn husks and a tea towel to absorb moisture.
• Steam on the stove for about 2 1/2 hours.
• Batter should not stick to husks when corn cake is done.
• If it does, it needs to steam longer.
• **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.