Interesting Creamed Corn

I grew up in the south. Creamed corn is definitely a thing in the south.

My husband grew up in the midwest. He had never had creamed corn before we got married.

This pie seems to be the perfect mix of a creamed corn and regular corn.

I used frozen corn. It is the winter, so fresh corn wasn’t really an option right now.

The cracker crumbs and the butter combine to give you a quite flavorful crust for the pie.

The milk and flour combine to give the corn a thickish sauce. So the basic creamed corn.

Adding the eggs is what keeps the pie together. It binds the ingredients well.

When you cut the pie it is a little tricky to get the slices out of the pan.

Yes the egg binds the ingredients, but they are still a tad loose.

I would increase the salt a little. There wasn’t quite enough. But of course, use that to your taste.

Watch The Video

CORN PIE

1 1/4 Cups Cracker Crumbs

1/2 Cup Melted Butter

2 Tablespoons Butter

1 1/4 Cups Milk

2 Cups Fresh Raw Corn

1/2 Teaspoon Salt

2 Tablespoons Flour

1/2 Teaspoon Onion Salt

2 Eggs, Beaten

Combine crumbs and melted butter. Reserve 1/2 cup for topping. Line a 9 inch pie plate with remaining crumbs. Combine butter, 1 cup milk, corn and salt. Bring to boil. Reduce heat and cook 3 minutes. Add flour to remaining milk and mix to a smooth paste. Add slowly to hot corn mixture, stirring constantly. Cook 3 minutes until thick. Cool slightly. Add onion salt. Add eggs slowly, stirring constantly. Pour into crumb lined pan. Sprinkle reserved crumbs over the top. Bake in a 400 degree oven for 20 minutes.