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.
SWEETCORN PIE
A very tasty side dish, that kids of all ages adore. My nephew, who is 33 years old still asks me to make this dish whenever he sees me, after he tasted it for the first time when he was 11 years old! I think I found this recipe in a South African magazine, but I cannot remember as I have been making this for the past 30 years! ***I have updated the recipe - most of the cheese goes into the pie and a little is sprinkled over the top. I have also added microwave instructions for making white sauce
Provided by Good Looking Cooking
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Make a white sauce with the flour, butter & milk - see note below.
- Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
- Beat the egg whites until stiff peaks form and fold into corn mixture.
- Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
- Directions for making white sauce in the microwave:.
- Place the butter in a microwave safe jug and melt on high for 45 seconds.
- Stir flour through and microwave for 30 seconds.
- Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
- This should take 3-5 minutes dependant on the power of the microwave you are using.
Nutrition Facts : Calories 463.6, Fat 29.2, SaturatedFat 17.3, Cholesterol 170.9, Sodium 731, Carbohydrate 35, Fiber 2.3, Sugar 3.4, Protein 18.6
CORNMEAL SWEET POTATO PIE
Sweet potatoes replace pumpkin in this Southern sweetened vegetable pie recipe, an adaptation of sweet potato pies popular for decades. The cornmeal pastry and struesel topping can be made up to 3 days before assembling the pie.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 23
Steps:
- If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.
- In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.
- Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.
- Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings. Cornmeal Pastry
- In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.
- On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick. Pecan Streusel Topping
- In a small bowl, stir together all-purpose flour, packed brown sugar, ground cinnamon, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in toasted, coarsely chopped pecans. Refrigerate prepared cornmeal pastry and pecan streusel topping, covered, up to 3 days.
MAKE IT YOURSELF: CORNBREAD MIX
Enjoy this super-simple cornbread mix using ingredients you likely already have on hand.
Provided by Dawn Perry
Time 15m
Number Of Ingredients 9
Steps:
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.
- When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving.
- Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)
Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Cholesterol 49 mg, Protein 6 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 6 g, Fat 11 g, UnsaturatedFat 0 g
AMAZING CORN PIE RECIPE
I have been making corn pie for get togethers for as long as I can remember. It all started with the boxed corn bread mix and quickly decided I wanted to learn to make it from scratch. I wanted a corn pie with texture which I could achieve with a good balance of cornmeal and flour. To make it savory I added the typical seasonings. To keep the flavors of the Caribbean, I added our wonderful pimento peppers and the key to Caribbean cooking, the green seasoning. All the flavors shine in harmony and the whole corn kernels give each bite a pop of flavor.
Provided by CookingwithRia
Number Of Ingredients 17
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 28 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 231 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
SWEET-POTATO PIE WITH CORNMEAL CRUST
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering them across the top for an effect mimicking nature's seasonal shift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h10m
Number Of Ingredients 17
Steps:
- Crust: Preheat oven to 375 degrees, with racks in upper and lower thirds. Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together egg yolk and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with another tablespoon ice water, and pulse a few more times.) Transfer dough to a piece of plastic wrap, loosely cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie dish. Trim edges, leaving a 1/2-inch overhang. Fold edge of dough under itself until flush with edge of dish.
- Gather dough scraps, reroll, and stamp out various leaf shapes with cookie cutters. Transfer to a parchment-lined baking sheet. Whisk egg white with 1 teaspoon water in a small bowl; brush over cutouts. Refrigerate crust and cutouts until firm, about 30 minutes.
- Line piecrust with parchment; fill with pie weights or beans. Bake on upper rack until bottom is dry, 20 to 25 minutes. Remove parchment and weights; return to oven. Place sheet with cutouts on lower rack; bake crust and cutouts until golden, 10 to 15 minutes. (If edges of crust are browning too quickly, tent with foil.) Let cool completely.
- Filling: While crust is cooling, pierce potatoes with a fork; place on a parchment-lined rimmed baking sheet. Bake until very soft, 1 hour to 1 hour, 15 minutes. When cool enough to handle, scoop flesh from skins. Transfer 2 cups flesh to a food processor (reserving remainder for another use); puree with milk, butter, eggs, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
- Pour filling into piecrust; smooth top. Bake until edges are puffed slightly and center is set, 1 hour to 1 hour, 20 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely. Top with leaf cutouts and serve, with whipped cream.
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Estimated Reading Time 1 min
SWEET CORNMEAL CRUST RECIPE | MYRECIPES
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Servings 1Calories 216 per serving
- In the bowl of a food processor fitted with a metal blade, combine the flour, cornmeal, sugar, and salt. Pulse a few times to combine. Add the butter and pulse until the dough just begins to clump together. Add the egg and pulse until the dough comes together. Shape into a disk, cover with plastic wrap, and refrigerate at least 20 minutes or until needed. Press the dough into a 9-inch pie plate, working from the center outward, up and over the rim. Crimp the edges, if desired. Bake in a preheated 375° F oven until the crust is golden or according to your pie recipe's instructions.
SWEET-POTATO PIE WITH CORNMEAL CRUST RECIPE - TARA JENSEN ...
From foodandwine.com
Servings 1Total Time 5 hrs 15 minsCategory Desserts, Pies, Sweet Potato Pie
- In a food processor, pulse the pastry flour with the cornmeal, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter remaining. Sprinkle the water on top and pulse until the dough just starts to come together. Scrape the dough out onto a work surface, gather up the crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
- Poke the sweet potatoes all over with a fork and arrange them on a large, foil-lined baking sheet. Bake for about 1 hour, until tender. Let cool completely, then peel and coarsely mash. Measure out 3 cups of mashed sweet potatoes; reserve the rest for another use.
CHESS PIE - DESSERT, CORN MEAL, CONFECTIONER'S SUGAR ...
From lifeslittlesweets.com
Category DessertsCalories 542 per serving
- Preheat oven to 425 degrees F. Line the thawed pie crust with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes until golden on the edges. When it's done remove it from the oven and allow it to cool completely.
- Preheat oven to 350 degrees F. In a large mixing bowl, mix all the ingredients except confectioner's sugar and crushed Cyrus Mediterranean Sea Salt. Pour into the blind-baked crust.
- Bake in preheated oven for 45-50 minutes, until top, is golden brown and center is nearly set (as it cools it will set completely). When it's done, cool completely on a wire rack for 2 hours and then transfer to chill overnight (or at least 6-8 hours).
ORANGE-SWEET POTATO PIE & ROSEMARY-CORNMEAL CRUST RECIPE ...
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4/5 (5)Total Time 4 hrs 35 minsServings 8
- Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.
- Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes.
- Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes.
- Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
OLD-FASHIONED CHESS PIE - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (2)Total Time 55 minsCategory DessertCalories 249 per serving
- Preheat oven to 350F and place a rack on the lower third of oven. Fit pie crust into a 9″ pie pan. Set aside.
- In a large bowl, toss together the sugar and cornmeal. Whisk in the butter, milk, lemon zest (optional), vinegar, and vanilla until smooth.
- Bake on the lower third rack for 45-50 minutes until the filling is set and golden on top. Shield the edges with aluminum foil if it starts to brown too quickly. I covered mine after 30 minutes.
CORN PIE (HEAVEN IN YOUR MOUTH) - SIMPLY TRINI COOKING
From simplytrinicooking.com
5/5 (1)Category VegetarianCuisine InternationalTotal Time 40 mins
- Add 1 egg to the liquid from 1 can of whole kernel corn. If there is little liquid add water to bring it up to about 1 cup liquid.
- Beat well then add salt and black pepper or white pepper. Stir in cornmeal to a smooth paste and set aside. Melt the butter and saute the onion, pimento peppers and sweet pepper.
- Add evaporated milk and bring to boil. Add the cornmeal mixture and stir on low heat to a consistent paste. Stir in the whole kernel corn. Continue stirring until it leaves the sides of the pot. Remove from heat and pour into a greased dish. Smooth the surface with the back of a spoon.
CORNMEAL PIE CRUST - BAKING SENSE®
From baking-sense.com
5/5 (1)Total Time 2 hrs 10 minsCategory Pies & TartsCalories 374 per serving
- Combine the all purpose flour and cornmeal with the salt and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the lard or shortening into the flour mixture until it resembles coarse cornmeal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the water onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The water will redistribute in the dough as it rests.
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