Crusted Corn Pie
A savory corn pie with a crunchy cracker crust and creamy filling, ideal for family dinners or potlucks, showcasing sweet corn and mild seasonings.
Ingredients
Instructions
- Blend together cracker crumbs and melted butter.
- Line the bottom of a 9-inch pie plate with half of the cracker crumb and butter mixture.
- Sauté chopped onion and chopped green pepper until tender.
- In a mixing bowl, combine flour, milk, creamed corn, salt, eggs, sautéed vegetables, and the remaining cracker crumb mixture.
- Pour the mixture into the prepared crust.
- Bake at 375°F (190°C) for about 30 minutes or until set and golden brown.
Tips & Substitutions
For a variation, consider adding cooked bacon or sausage for a heartier flavor. If you're out of green pepper, diced zucchini or spinach works well as a substitute. To enhance the dish, you can sprinkle some shredded cheese on top before baking. Ensure the eggs are at room temperature for better mixing, and don't skip sautéing the vegetables for added depth.
Serving Suggestions
Serve the Crusted Corn Pie warm, garnished with fresh herbs like parsley or chives for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a complete meal. You can also enjoy it with a dollop of sour cream or a side of salsa for added zest.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Crusted Corn Pie contains roughly 913 calories, with 6g protein, 62g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1357mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can use fresh corn kernels instead of creamed corn. Simply cook the corn until tender and then blend it with a bit of milk to achieve a similar creamy consistency. This will add a fresh flavor to the pie.
How can I make this recipe gluten-free?
To make this crusted corn pie gluten-free, substitute the flour with a gluten-free all-purpose flour blend. Additionally, ensure that the cracker crumbs are made from gluten-free crackers. This way, everyone can enjoy this delicious dish without worry.
Can I prepare this pie in advance?
Absolutely! You can prepare the pie in advance by assembling it and then refrigerating it until you're ready to bake. Just make sure to cover it well with plastic wrap. When ready to bake, you may need to add a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).