Best 5 Award Winning Corn Pie Recipes
The allure of a perfect corn pie lies in its amalgamation of sweet corn, a creamy custard, and a flaky crust. Whether you prefer a Southern-style pie bursting with fresh corn or a Midwestern version packed with creamed corn, the ultimate award-winning corn pie strikes a delicate balance between flavors and textures. Achieving corn pie perfection, however, takes more than just throwing ingredients together; it requires careful attention to detail and a keen understanding of the nuances that make this dish so captivating. In this comprehensive guide, we'll delve into the secrets of creating an award-worthy corn pie, from selecting the best ingredients to mastering the art of blind baking and achieving that perfect golden-brown crust.
Here are our top 5 tried and tested recipes!
AMAZING CORN PIE RECIPE
I have been making corn pie for get togethers for as long as I can remember. It all started with the boxed corn bread mix and quickly decided I wanted to learn to make it from scratch. I wanted a corn pie with texture which I could achieve with a good balance of cornmeal and flour. To make it savory I added the typical seasonings. To keep the flavors of the Caribbean, I added our wonderful pimento peppers and the key to Caribbean cooking, the green seasoning. All the flavors shine in harmony and the whole corn kernels give each bite a pop of flavor.
Provided by CookingwithRia
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- To make buttermilk, add 1 tbs of vinegar to a measuring cup, fill up to the 1 cup mark with whole milk. Allow it to sit for 5 mins. Mix in ½ tsp baking soda.
- Place all dry ingredients in a bowl (1 cup cornmeal, 1 cup flour, ½ cup brown sugar) and mix to combine. Mix in whole corn, bell pepper, scallions, onion, pimento pepper(and hot pepper, if using).
- Add the wet ingredients (6 tbs melted butter, buttermilk and 1 egg) to the dry ingredients and mix to combine.
- Pour batter into a greased baking dish, place in the oven and cook for 40-60 mins until firm and the top is golden brown.
Nutrition Facts : Calories 196 kcal, Carbohydrate 28 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 231 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
AWARD-WINNING CORN PIE
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!
Provided by WJKing
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
- Line a 9" pie pan with remaining crumbs.
- Combine 2 T butter, 1 cup milk, corn and salt.
- Bring to a boil.
- Reduce heat and cook 3 minutes.
- Add flour to remaining 1/4 cup milk; mix to a smooth paste.
- Add slowly to hot corn/milk mixture, stirring constantly.
- Cook 2-3 minutes, or until thick.
- Cool slightly.
- Add onion salt, then add eggs slowly, stirring constantly.
- Pour into crumb-lined pie pan.
- Sprinkle remaining crumbs over top.
- Bake at 400°F for 20 minutes.
AWARD WINNING TACO PIE
Make and share this Award Winning Taco Pie recipe from Food.com.
Provided by Singer916
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with garlic and onion in a large skillet. Drain excess fat.
- Add taco seasoning, tomatoes and tomato sauce. Simmer over medium heat for 15-20 minutes to let flavors blend.
- Meanwhile, blend Jiffy cornbread mix with egg and milk. Batter will be slightly lumpy. Pour cornbread batter into greased 9 x 9 square baking dish.
- Add corn to meat mixture and blend well. Spoon meat mixture over the top of cornbread batter.
- Top with shredded cheese and bake at 350º for 25 - 30 minutes.
- Garnish with sour cream and salsa.
Nutrition Facts : Calories 605.9, Fat 28.5, SaturatedFat 13.5, Cholesterol 104.3, Sodium 1611.6, Carbohydrate 65.2, Fiber 6.6, Sugar 6.2, Protein 24.7
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
Tips:
- Use fresh corn kernels for the best flavor and texture. If you don't have fresh corn, frozen corn kernels will work just fine.
- Be sure to drain the corn kernels well before adding them to the pie filling. This will help to prevent the pie from becoming too watery.
- Use a combination of all-purpose flour and cornmeal in the pie crust. This will give the crust a flaky, tender texture.
- Be sure to pre-bake the pie crust before adding the filling. This will help to prevent the crust from becoming soggy.
- Bake the pie at a high temperature for the first 15 minutes, then reduce the heat and continue baking until the filling is set and the crust is golden brown.
- Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
Corn pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover corn. With its sweet and savory flavor, corn pie is sure to be a hit with everyone at your table. So next time you're looking for a new recipe to try, give corn pie a try. You won't be disappointed!
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