Sweet Corn Pie Recipes
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
SWEET CORN PIE
Provided by Karen Keisir
Categories Cheese Vegetable Bake Corn Summer Bon Appétit Pennsylvania
Yield 6 main-course or 8 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
- Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
- Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
- Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.
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- Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
- Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
- Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
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