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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mom's award-winning corn pie! This is such a GREAT variation on traditional corn side dishes. This recipe is ALWAYS requested, so be prepared. Don't skimp on the cracker crumbs - I go heavy on them in the recipe - and this is truly the best when you use butter-flavored crackers (Club crackers or similar) - just not the same w/ saltine-type crackers. Enjoy this! I usually always double this recipe and make two pies, 'cuz everyone takes seconds (and thirds!) This also is simple to make ahead, then just bake when you're ready - perfect for after church or when you're in a hurry! Ingredients:
1 1/4 cups butter-flavored cracker crumbs (we prefer club brand crackers in the green box) |
1/2 cup melted butter |
2 tablespoons butter |
1 1/4 cups milk |
2 cups fresh corn or 2 cups canned corn |
1/2 teaspoon salt |
2 tablespoons flour |
1/2 teaspoon onion salt |
2 eggs, beaten |
Directions:
1. Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
2. Line a 9 pie pan with remaining crumbs.
3. Combine 2 T butter, 1 cup milk, corn and salt.
4. Bring to a boil.
5. Reduce heat and cook 3 minutes.
6. Add flour to remaining 1/4 cup milk; mix to a smooth paste.
7. Add slowly to hot corn/milk mixture, stirring constantly.
8. Cook 2-3 minutes, or until thick.
9. Cool slightly.
10. Add onion salt, then add eggs slowly, stirring constantly.
11. Pour into crumb-lined pie pan.
12. Sprinkle remaining crumbs over top.
13. Bake at 400°F for 20 minutes.
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