Ingredients

1   8 oz. can of creamed style corn
1   package of corn muffin mix
3   eggs (whole)
4   tablespoons of melted butter or margarine
1   package of shredded Cheddar cheese (about 6-8 oz.)
1   package of shredded Mozzarella cheese
1   teaspoon of salt
1   tablespoon of sugar
1   teaspoon of anise seed (or to taste)
1   teaspoon of cinnamon (or to taste)

Method

Preheat oven at 350 degrees F.
In a large bowl mix the first two ingredients. Add Shortening, eggs,cheese and seasonings.
Pour into greased pyrex pan (9" x 14"). Bake at 350 degrees F for 45 to 50 minutes (until a toothpick comes out clean).

There are two possible versions of this corn pie:

- One is the regular sweet kind as above, to which you could add raisins if you so like, and an additional tablespoon of sugar. This version is very nice to have with a cup of coffee or tea, or as a snack.

- The other is spicier (hot) for those who like it.
While melting the shortening in a small pan, add a teaspoonful or more of chili powder (or Bolivian aji molido, if you can fin it), and just stir it for a minute in the hot shortening to take away the raw taste, but do not let it burn. Add to the other ingredients.
This kind goes very well as a side dish with baked ham, turkey or roast, or again just by itself as a snack.

* Source: Permanent Mission of Bolivia to the OAS