Oh, you HAVE to try this corn pie! It’s seriously one of my go-to recipes when I want something warm, comforting, and just plain delicious. It’s like a hug in a pie plate, you know? This American classic is so simple to whip up, but it tastes like you spent hours in the kitchen. I remember the first time I made it, I was looking for something new to bring to a potluck, and this corn pie was an absolute hit! Everyone kept asking for the recipe.
About This Corn Pie
This isn’t just any corn pie; it’s a golden-baked delight that’s incredibly tender on the inside with just a hint of crispness on top. The flavor is pure, sweet corn, perfectly balanced with savory notes. What I love most is how versatile it is – it’s fantastic as a side dish for a barbecue, a cozy addition to a holiday meal, or even a light main course with a big salad. It’s truly a crowd-pleaser!
Why You’ll Love This Corn Pie
Seriously, this corn pie is a winner for so many reasons:
- It’s ridiculously easy to make – perfect for busy weeknights!
- The flavor is pure, sweet corn goodness that everyone adores.
- It’s super versatile – great as a side dish or a light main.
- Plus, it’s a wonderful vegetarian option that satisfies everyone.
Essential Ingredients for Corn Pie
Alright, let’s talk about what you’ll need to make this amazing corn pie. Don’t worry, these are all pretty standard pantry staples! You’ll want about 4 cups of fresh corn kernels – I really think fresh makes a difference here, but frozen works in a pinch. Then, grab 1 cup of milk, half a cup of all-purpose flour to give it that nice structure, and a quarter cup of melted butter for richness. We need 2 large eggs to bind it all together, and just a half teaspoon of salt and a quarter teaspoon of black pepper to make all those flavors pop. And if you’re feeling a little extra, a quarter cup of shredded cheddar cheese stirred in is totally optional but SO good!
Step-by-Step Guide to Making Corn Pie
Making this corn pie is honestly a breeze! You’ll be amazed at how quickly it comes together. Just follow these simple steps and you’ll have a delicious, golden-brown masterpiece ready in no time. It’s the kind of recipe that makes you feel like a kitchen rockstar, even if you’re just starting out.
Preparing Your Corn Pie Mixture
First things first, preheat your oven to 375°F (190°C) and get your 9-inch pie plate greased up. In a big bowl, just whisk together the milk, flour, melted butter, eggs, salt, and pepper until everything is super smooth. Seriously, just a good whisking is all it takes! Then, stir in those lovely corn kernels and the optional cheddar cheese. Easy peasy!
Baking Your Perfect Corn Pie
Pour that beautiful corn mixture into your prepared pie plate. Now, pop it into the preheated oven and let it bake for about 40 to 50 minutes. You’re looking for that gorgeous golden-brown color on top, and a knife inserted right into the center should come out clean. That’s your sign it’s perfectly baked! Let it cool for just a few minutes before slicing and serving.
Tips for a Perfect Corn Pie
To make sure your corn pie turns out absolutely amazing every single time, a few little tricks really help. Using fresh corn kernels is my top tip – they just have this unbeatable sweetness and texture that frozen can’t quite match. When you mix the batter, don’t go crazy overmixing once the corn is in; just stir gently until it’s combined. This keeps the texture nice and tender. Also, make sure your oven is fully preheated; that initial blast of heat helps create that lovely golden crust and sets the pie perfectly. Trust me, these little things make a big difference!
Ingredient Notes and Substitutions for Corn Pie
For an even richer, creamier corn pie, you can totally swap out the milk for half-and-half or even a little bit of heavy cream. It just ups the decadence factor! If you like a little heat, adding some finely diced jalapeños or a pinch of cayenne pepper to the batter before baking is a fantastic way to give it a kick. And if fresh corn isn’t available, don’t sweat it – frozen corn kernels work perfectly well too, just make sure to thaw and drain them before adding.
Serving and Storing Your Corn Pie
This corn pie is so versatile! It’s absolutely wonderful served warm as a side dish alongside grilled chicken or steak, or even as a lighter main course with a crisp green salad. For leftovers, just pop it into an airtight container in the fridge. It’ll keep nicely for about 3-4 days. To reheat, a quick zap in the microwave or a gentle warming in a low oven (around 300°F or 150°C) works best to bring back that delicious, comforting texture.
Frequently Asked Questions About Corn Pie
Got questions about this yummy corn pie? I’ve got you covered! It’s a pretty straightforward recipe, but it’s always good to know a few extra tips.
Can I make this corn pie ahead of time?
You sure can! You can prepare the batter for this corn pie a day in advance and store it covered in the refrigerator. Just give it a good stir before pouring it into the pie plate and baking. It might need a few extra minutes in the oven since it’ll be going in cold.
What are some good side dishes to serve with corn pie?
This corn pie is super versatile! It’s fantastic with barbecue meats like pulled pork or ribs. It also pairs really well with roasted chicken or a simple green salad. Honestly, it’s hearty enough to be a main dish on its own, maybe with some crusty bread on the side! For more side dish ideas, check out these appetizers.
How do I know when my corn pie is fully baked?
The best way to tell is to insert a knife about an inch from the center. If it comes out clean, with no wet batter clinging to it, your corn pie is ready! The top should also be a beautiful golden brown. If the top is browning too quickly but the center still looks wet, you can loosely tent a piece of foil over it for the last 10-15 minutes of baking.
Estimated Nutritional Information for Corn Pie
Just a heads-up, the nutritional info below is an estimate, okay? It can totally change depending on the brands you use and if you add that cheesy goodness! But generally, one slice of this yummy corn pie has about 250 calories, 12g of fat, 28g of carbs, and 7g of protein. It’s a pretty balanced bite!
Print
Amazing Corn Pie in 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A savory and comforting corn pie, perfect for any occasion.
Ingredients
- 4 cups fresh corn kernels
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
- In a large bowl, whisk together milk, flour, melted butter, eggs, salt, and pepper until smooth.
- Stir in the corn kernels and cheddar cheese, if using.
- Pour the mixture into the prepared pie plate.
- Bake for 40-50 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before serving.
Notes
- For a creamier texture, you can use half-and-half instead of milk.
- Add diced jalapeños for a spicy kick.
- This pie can be served as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: corn pie, baked corn, casserole, savory pie, vegetarian dish