Pueblo Corn Pie Recipes

PENNSYLVANIA DUTCH CORN PIE

Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories Side Dish Vegetables Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

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.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

PUEBLO CORN PIE

Pueblo Corn Pie image

I was looking for vegetarian main dishes for Thanksgiving and came across this one. I haven't made it yet but it looks delicious.

Provided by Ingen

Categories < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium green peppers or 1 medium red bell pepper, diced
1 1/2 cups corn, cooked (fresh or thawed)
2 1/2 cups pinto beans
2 cups tomatoes (chopped) or 16 ounces diced tomatoes
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt
1 1/4 cups cornmeal
1 teaspoon salt
1 cup cheddar cheese (optional) or 1 cup equivalent of nondairy cheese (optional)

Steps:

Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375°F
Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

Nutrition Facts : Calories 288.7, Fat 4.5, SaturatedFat 0.7, Sodium 417.8, Carbohydrate 55.3, Fiber 11.2, Sugar 4.9, Protein 11

DEEP DISH PUEBLO PIE

Deep Dish Pueblo Pie image

I like this recipe because it has just about everything I love in it. It came from a time when I was a vegetarian and wanted something different for dinner. This recipe can be made in a round crock pot as well as the oven. You can substitute light sour cream for regular and less fat cheese for regular cheese.

Provided by dmrogers47

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 flour tortillas
1 (10 ounce) can enchilada sauce
1 (16 ounce) can refried beans
1 cup diced onion
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 avocado, peeled and sliced
1 tomatoes, sliced
1 (4 ounce) can green chilies

Steps:

Preheat oven to 350°F Lightly grease 10 inch round deep dish pan, skillet or crock pot.
Arrange 1-2 tortillas to cover bottom of pan. Generously brush tortillas with 1/4 cup enchilada sauce.
Spread beans over sauce and tortillas followed by half the onions and a third of the cheese.
Place 2 more tortillas over cheese and again brush with 1/4 cup enchilada sauce.
Evenly spread sour cream over sauce, place avocado slices over sour cream. Place a third layer of tortillas over avocados, again brush with enchilada sauce.
Place sliced tomatoes, green chilies, remaining onion and a third of the cheese over tortillas and enchilada sauce. Top with remaining tortillas and spread remaining enchilada sauce to the edges, top with remaining cheese.
Bake covered for 35 to 40 minutes. Cool 10 to 15 minutes before cutting into wedges.
If using this recipe in a crock pot cook on low for 2 hours approximately.

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