Olive Corn Pie
Olive Corn Pie is a savory, cheesy dish featuring fresh corn and pimento-stuffed olives, enhanced with a buttery cracker crumb crust. Perfect for a comfort meal or a potluck, it offers a delightful blend of flavors and textures that will appeal to both family and guests alike.
Ingredients
Instructions
- Mix the crushed cheddar cheese flavored cracker crumbs with melted butter.
- Reserve 1 cup of the crumb mixture; press the remaining crumbs onto the bottom and sides of a 9-inch pie plate to form the crust.
- In a saucepan, melt butter and cook grated onion until tender.
- Add flour to the saucepan and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and cook until the mixture thickens.
- Remove from heat and stir in beaten eggs, sliced pimentos-stuffed olives, and fresh corn.
- Pour the mixture into the prepared crust.
- Sprinkle the reserved cracker crumb mixture on top.
- Bake at 375°F (190°C) for about 45 minutes or until golden and set.
Tips & Substitutions
For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. You can also use crushed gluten-free crackers for the crust. If you want to add more flavor, consider incorporating some herbs like thyme or basil. Make sure to whisk the eggs thoroughly before adding them to the mixture to ensure even distribution.
Serving Suggestions
Serve the Olive Corn Pie warm, garnished with fresh herbs like parsley or chives for added color. This dish pairs beautifully with a light salad or steamed vegetables for a complete meal. For a delightful dessert, consider following with J.G.'S Macaroni And Cheese or a slice of Fast Fixin' Chocolate Chip Cake.
Storage & Reheating
Leftover Olive Corn Pie can be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in a microwave for about 30-45 seconds or until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Olive Corn Pie contains roughly 768 calories, with 19g protein, 59g carbohydrates, and 53g fat. It is an excellent source of protein (37% of the Daily Value), calcium (34% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 846mg per serving (37% 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 frozen corn instead of fresh corn?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it well before adding it to the mixture. Frozen corn is a convenient alternative and will still provide great flavor and texture to the pie.
What can I substitute for pimento-stuffed olives?
If you don't have pimento-stuffed olives, you can use regular green olives or kalamata olives for a different flavor profile. Just be aware that this may alter the overall taste of the pie slightly. You could also omit the olives altogether if you prefer.
Can I make this pie ahead of time?
Absolutely! You can prepare the Olive Corn Pie up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, simply let it sit at room temperature for about 30 minutes before placing it in the oven.
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).