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Bottomless Corn Pie More Recipes Like This

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
A traditional, Dutchy meal, an old family recipe from Old Zionsville in the Lehigh County. These days, corn pie is often served as a side dish, but it makes a fine supper on its own. Grandma likes it in a shallow dish with milk. Also see an updated version of corn pie here: Gretchen’s Corn Pie

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°F for 10 min. then drop heat to 375°F. Bake 45 minutes more, or until top is golden brown.

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Contributed on: and modified on Monday May 10th, 2010