Corn Pie Recipe – Eats Now

Name: Corn Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 c. saltine crumbs; 1/2 c. melted butter or margarine; 1 1/4 c. milk; 2 c. cut fresh corn or frozen corn; 1/2 tsp. salt; 1/4 tsp. white pepper; 2 Tbsp. finely minced onion; 2 Tbsp. flour; 2 eggs, beaten; paprika

Servings: persons

1 1/4 c. saltine crumbs
1/2 c. melted butter or margarine
1 1/4 c. milk
2 c. cut fresh corn or frozen corn
1/2 tsp. salt
1/4 tsp. white pepper
2 Tbsp. finely minced onion
2 Tbsp. flour
2 eggs, beaten
paprika

1
Preheat oven to 400u00b0.
2
Combine crumbs and melted butter. Reserving about 1/2 cup, press remainder into a 9-inch pie plate, forming a crust.
3
Mix 1 cup of the milk, corn, salt, pepper and onion in a saucepan and bring to a boil.
4
Reduce heat and simmer 3 minutes.
5
Blend flour into remaining milk and add to the corn mixture, stirring until smooth and thickened.
6
Cool slightly.
7
Add some sauce to the beaten eggs and add it back to the pan, stirring well to mix thoroughly.
8
Pour the corn into the prepared crust. Sprinkle with reserved crumbs; dust with paprika and bake 15 minutes.
9
Cut into wedges to serve.

No nutrition data on file — estimate from the ingredient list.

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. saltine crumbs, 1/2 c. melted butter or margarine, 1 1/4 c. milk, 2 c. cut fresh corn 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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