Corn and Chili Pie

3 eggs1 8-oz. can cream-style corn
1 10-oz. pkg. frozen whole kernel corn — thawed
1/2 cup yellow cornmeal
1 cup sour cream or plain yogurt
4 ounces Cheddar cheese — diced
4 ounces hot pepper Jack cheese — diced
1 4-oz. can diced green chiles — drained
2 teaspoons chili powder
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt

Preheat oven to 350F. In a large bowl, mix eggs with cream-style corn, corn kernels, cornmeal, sour cream, Cheddar and pepper Jack cheeses, green chiles, chili powder, Worcestershire, and salt. Blend well. Pour mixture into a generously oiled 9″ pie pan.

Bake 50 minutes to 1 hour, until firm and golden brown. Let stand 10 minutes. Cut into wedges and serve.

Prep: 10 minutesCook: 50 minutes to 1 hourServes: 6 to 8