Corn Pie Recipe – Eats Now

Name: Corn Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. fine saltine cracker crumbs; butter or margarine; 1 1/4 c. milk; 2 c. (about 4 ears) cut fresh or frozen corn; 1/2 tsp. salt; 1/4 tsp. pepper; 2 Tbsp. minced instant onion; 2 Tbsp. flour; 2 eggs, beaten; paprika

Servings: persons

1 1/4 c. fine saltine cracker crumbs
butter or margarine
1 1/4 c. milk
2 c. (about 4 ears) cut fresh or frozen corn
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced instant onion
2 Tbsp. flour
2 eggs, beaten
paprika

1
Mix crumbs and 1/2 cup melted butter.
2
Set aside about 1/2 cup mixture and with spoon, press remainder into 9-inch pie pan to form a shell.
3
In saucepan, mix 1 cup milk, corn, salt, pepper and onion.
4
Bring to boil; reduce heat and simmer 3 minutes.
5
Blend flour and remaining milk; stir into hot mixture and cook, stirring, until thickened.
6
Cool slightly.
7
Gradually add eggs, stirring vigorously.
8
Pour into lined pie pan and sprinkle with reserved crumbs and paprika.
9
Bake in preheated 400u00b0 oven about 15 minutes. Cut in wedges and serve piping hot.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 c. fine saltine cracker crumbs, butter or margarine, 1 1/4 c. milk, 2 c. (about 4 ears) cut fresh or frozen corn, and more.

Yes, Corn Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pie

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