CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
CORNMEAL PIE
This is an South African dish very popular at barbecues. It is very tasty and even little kids love it.
Provided by maddy05 Vanderwalt
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Spray 8x8-inch square pan.
- Mix cornmeal, water, buttermilk, melted butter, sugar and salt together.
- Heat till boiling and let simmer for 5 minutes-stirring constantly.
- Let cool.
- Mix in eggs, baking soda, and half of the cheese.
- Pour into prepared pan.
- Sprinkle over the left over cheese and bacon bits.
- Bake 30-35 minutes or until toothpick is inserted in the middle and comes out clean.
Nutrition Facts : Calories 324.1, Fat 14.8, SaturatedFat 8.5, Cholesterol 108.7, Sodium 1097.3, Carbohydrate 36.6, Fiber 1.5, Sugar 20.9, Protein 12.3
CORNMEAL PIE
This is from a cookbook I received in an exchange a while back. It's a compilation of recipes from the family's of the Aaron Parker Elementary School. Most of the recipes are very simple, that is why I like them. I am posting this so that I do not lose it. I like some of these old fashioned recipes, this sounds like it would be interesting.
Provided by Tricia Foley
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Mix cornmeal and sugar together.
- Add to next 4 ingredients.
- Cook over medium heat stirring constantly until boiling and thickens.
- Remove from heat and pour into pie shell.
- Add meringue (instructions to follow).
- Bake for 5 minutes or until meringue is golden brown.
- MERINGUE.
- Beat egg whites until frothy.
- Gradually beat in sugar.
- Continue beating until stiff peaks form.
- Spread over pie filling.
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
- For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
- Preheat the oven to 400 degrees F.
- Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
- Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
- Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
BLUEBERRY PIE WITH CORNMEAL CRUST
Steps:
- For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
- For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
- Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
- To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
- Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
- Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
- Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
- Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
- Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
- Slice the cooled pie into 8 to 10 pieces before serving.
MEXICAN SHEPHERD'S PIE WITH CORNMEAL BUTTERMILK TOPPING
The topping on this "pie" is really wonderful. Make it first and let it sit while you prepare the meat filling. Use the jalapeno if you want some heat, or use dried chili flakes.
Provided by Cookin-jo
Categories Savory Pies
Time 50m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the topping beat together eggs, buttermilk and butter. Whisk in the dry ingredients until smooth and set aside.
- Brown ground beef with the onions and peppers. Drain off fat and return to the pan.
- Add remaining ingredients and simmer, covered, for 15 minutes.
- Pour into an ungreased 8 by 8 inch baking dish and level off the top.
- Spread topping over the meat.
- Bake at 350 degrees for 20 minutes.
- Prep time includes time to simmer the meat mixture.
Nutrition Facts : Calories 276.1, Fat 14.7, SaturatedFat 5.8, Cholesterol 96.7, Sodium 709.8, Carbohydrate 18.3, Fiber 2.8, Sugar 4.8, Protein 18.5
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