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.
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.
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