Bottomless Corn Pie
 | Ingredients: Metric Units 4 lbs. corn
2 1/2 c. milk 4 hard boiled eggs salt and pepper 4 Tbsp. butter 2 9-inch pie crusts |
Directions:
Recipe makes 2 corn pies.
Hard boil eggs. Partially cook corn until crisp and firm (about 10 minutes in microwave). Spread corn into pie plates
. Heat milk. Pour milk into two pies. Salt and pepper to taste. Top with sliced hard-boiled eggs. Dot with butter. Top with 9-inch pie crust. Snip to vent. Bake at 425 for 10 min. then drop heat to 375. Bake 45 min, or until top is golden brown.
These days, corn pie is often served as a side dish, but it makes a fine supper on its own.
Hard boil eggs. Partially cook corn until crisp and firm (about 10 minutes in microwave). Spread corn into pie plates
. Heat milk. Pour milk into two pies. Salt and pepper to taste. Top with sliced hard-boiled eggs. Dot with butter. Top with 9-inch pie crust. Snip to vent. Bake at 425 for 10 min. then drop heat to 375. Bake 45 min, or until top is golden brown.
These days, corn pie is often served as a side dish, but it makes a fine supper on its own.
Submitted by Virginia Grant
Contributed on: Monday December 6th, 2004 and modified on Monday October 16th, 2006
Contributed on: Monday December 6th, 2004 and modified on Monday October 16th, 2006