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Corn Pie

Created by: Howcan Team

Ingredients

2 cups of corn kernels
1 cup of milk
1/2 cup of heavy cream
1/4 cup of all-purpose flour
1/2 cup of grated cheddar cheese
1/4 cup of grated Parmesan cheese
1/4 cup of chopped fresh parsley
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 pre-made pie crust

Instructions

Preheat the oven to 375 degrees F. Place the pre-made pie crust in a 9-inch pie dish and set aside.
In a saucepan, combine 2 cups of corn kernels, 1 cup of milk, and 1/2 cup of heavy cream. Bring to a simmer over medium heat.
In a small bowl, mix 1/4 cup of all-purpose flour with a little bit of water to form a slurry. Slowly pour the slurry into the simmering corn mixture, stirring constantly until thickened.
Stir in 1/2 cup of grated cheddar cheese, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese is melted and the ingredients are well combined.
Pour the corn mixture into the prepared pie crust and spread it out evenly.
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
Allow the corn pie to cool for 10 minutes before slicing and serving. Enjoy!

Corn pie is a traditional dish with roots in the American South, particularly in regions like the Carolinas and Georgia. This savory pie features a rich, creamy filling of fresh corn, eggs, and milk, baked in a flaky pie crust. Chefs like Paula Deen and Trisha Yearwood have popularized their own versions of this classic dish, adding a touch of Southern flair. The key to a delicious corn pie lies in using the freshest sweet corn available, as well as a perfectly seasoned custard filling. For a unique twist, some recipes incorporate ingredients like bacon or cheese. Today, the best versions of this dish can be found in local Southern diners and family-owned restaurants.

65 min

320 calories

Instructions

Preheat the oven to 375 degrees F. Place the pre-made pie crust in a 9-inch pie dish and set aside.
In a saucepan, combine 2 cups of corn kernels, 1 cup of milk, and 1/2 cup of heavy cream. Bring to a simmer over medium heat.
In a small bowl, mix 1/4 cup of all-purpose flour with a little bit of water to form a slurry. Slowly pour the slurry into the simmering corn mixture, stirring constantly until thickened.
Stir in 1/2 cup of grated cheddar cheese, 1/4 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until the cheese is melted and the ingredients are well combined.
Pour the corn mixture into the prepared pie crust and spread it out evenly.
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
Allow the corn pie to cool for 10 minutes before slicing and serving. Enjoy!