Four Can Corn Pie Recipes
FOUR-CAN CORN PIE
This is from a 1997 issue of Cooking Light magazine. It has no crust and uses canned whole-kernel corn, cream-style corn and hominy.
Provided by the_cookie_lady
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place a small nonstick skillet coated with cooking spray over medium heat until hot.
- Add onion; saute 5 minutes or until lightly browned.
- Combine onion, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
- Spoon mixture into a 9-inch pie plate coated with cooking spray.
- Combine 1/4 c cheese and cornflakes; toss well.
- Sprinkle over corn mixture.
- Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
- Serve with 1 tablespoon sour cream.
Nutrition Facts : Calories 359.8, Fat 10, SaturatedFat 4.8, Cholesterol 20.8, Sodium 884.1, Carbohydrate 54.3, Fiber 6.3, Sugar 11.4, Protein 17.2
CORNBREAD CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 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.
FRESH CORN PIE
This pie is a fantastic way to use fresh corn in the summer. It's layers of goodness. The fresh corn separates from the filling to create a sweet layer of corn that tastes awesome on top of the buttery crust. Cheesy and fabulous, the creamy layer is similar to a quiche consistency. In fact, the pie is sort of like a fresh corn...
Provided by Kelly Williams
Categories Side Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
- 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
- 3. Remove beans and parchment paper.
- 4. Cut the corn kernels from the cob.
- 5. Stir together rest of ingredients except paprika and parsley.
- 6. Pour carefully into pie shell.
- 7. Sprinkle with a little paprika for color.
- 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
- 9. Cool about 10 minutes.
- 10. Garnish with fresh chopped parsley, if desired.
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