Award Winning Corn Pie Recipes

AMAZING CORN PIE RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• To make buttermilk, add 1 tbs of vinegar to a measuring cup, fill up to the 1 cup mark with whole milk. Allow it to sit for 5 mins. Mix in ½ tsp baking soda.
• Place all dry ingredients in a bowl (1 cup cornmeal, 1 cup flour, ½ cup brown sugar) and mix to combine. Mix in whole corn, bell pepper, scallions, onion, pimento pepper(and hot pepper, if using).
• Add the wet ingredients (6 tbs melted butter, buttermilk and 1 egg) to the dry ingredients and mix to combine.
• Pour batter into a greased baking dish, place in the oven and cook for 40-60 mins until firm and the top is golden brown.

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

AWARD WINNING TACO PIE

Steps:

• Brown ground beef with garlic and onion in a large skillet. Drain excess fat.
• Add taco seasoning, tomatoes and tomato sauce. Simmer over medium heat for 15-20 minutes to let flavors blend.
• Meanwhile, blend Jiffy cornbread mix with egg and milk. Batter will be slightly lumpy. Pour cornbread batter into greased 9 x 9 square baking dish.
• Add corn to meat mixture and blend well. Spoon meat mixture over the top of cornbread batter.
• Top with shredded cheese and bake at 350º for 25 - 30 minutes.
• Garnish with sour cream and salsa.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.