FRESH CORN PIE
Make and share this Fresh Corn Pie recipe from Food.com.
Provided by Wildflour
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425º.
- Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
- Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
- Sprinkle with a little paprika.
- Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
- Garnish with fresh chopped parsley if desired.
LATTICE CORN PIE
This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! -Kathy Spang, Manheim, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 310 calories, Fat 16g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
PENNSYLVANIA DUTCH CORN PIE
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
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
AWARD-WINNING CORN PIE
My mom's award-winning corn pie! This is such a GREAT variation on traditional corn side dishes. This recipe is ALWAYS requested, so be prepared. Don't skimp on the cracker crumbs - I go heavy on them in the recipe - and this is truly the best when you use butter-flavored crackers (Club crackers or similar) - just not the same w/ saltine-type crackers. Enjoy this! I usually always double this recipe and make two pies, 'cuz everyone takes seconds (and thirds!) This also is simple to make ahead, then just bake when you're ready - perfect for after church or when you're in a hurry!
Provided by WJKing
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SAVORY CORN PIE
This recipe is my Mom's and she says she got the original from the side of a Albers Corn Meal box. All I know is that I loved this as a kid and still do and it was always a huge hit with my kids, picky as they are. NOTE: I frequently cheat and use one of the cornbread muffin mixes that come in in the small blue and white box (to avoid naming the particular brand), rather than making the cornbread from scratch.
Provided by hipshot55
Categories One Dish Meal
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cornbread topping:.
- Mix ingredients togehter only to moisten.
- Filling:.
- Lightly brown the sauaage over medium heat and drain.
- Stir flour in with meat.
- Slowly add tomato juice while stirring and cook to thicken.
- Drain corn and beans, reserving liquid.
- Add to meat mixture.
- If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice.
- Pour meat mixture into 2 quart casserole.
- Top with cornbread dough dropped by spoonful.
- Bake at 375 degrees until browned and bubbly, about 25 minutes.
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