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 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.
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
CORNMEAL PIE CRUST
I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.
Provided by Scotty Callies Mom
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, flour and 1 tsp salt in a bowl.
- Cut in shortening.
- In a separate bowl, beat together egg and 1/4 cup water.
- Add to cornmeal mixture.
- Press into 9 inch pie plate to form crust.
- Use in place of regular pie crust.
CORNMEAL CRUST
Provided by Allison Kave
Categories Cornmeal
Yield Makes enough for one double-crust 9-inch (23-cm) pie crust
Number Of Ingredients 9
Steps:
- Prepare the butter and lard, if using. Cut the butter into 1/2-inch (12-mm) cubes (a bench scraper is perfect for this, but a sharp knife works well too), and cut the lard into small pieces. Return them to the fridge to cool.
- In a liquid measuring cup, stir together the milk and vinegar. Refrigerate the mixture until ready to use.
- On a clean flat surface or in a large shallow bowl, toss the flour, cornmeal, cornstarch, sugar, and salt together lightly to blend. Add the butter and lard (if using) to the dry ingredients and, using the tool of your choice, cut the fat into the flour with speed and patience, until the fat has been reduced to small pea-sized chunks. Try to use a straight up-and-down motion, as the more you press on the flour the more tough gluten will develop. Avoid using your fingers, as the heat from your hands will melt the fat and further encourage gluten development. Unlike with pasta or bread, gluten is the enemy of pie dough, so be gentle, and be quick!
- Once your fat has been cut down to size, spread your mixture out to expose as much surface area as possible. Gently drizzle about half of your milk mixture over the flour, trying to cover as wide an area as you can. Using bench scrapers or a large spoon, lightly toss the flour over the liquid, then spread everything out again, and repeat the process with the second half of the liquid.
- You should now have a dough that will just hold together when pressed against the bowl, with visible little chunks of butter. If you need to add more liquid to bind it, do so with more cold milk, adding a tablespoon at a time until you reach the right texture. It's not an exact science, as everything from the humidity in the air to the dryness of your flour will affect the consistency of your dough.
- Once you've reached your goal, cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour. The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.
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