Cheesy Sweet Corn Pie Recipes

LATTICE CORN PIE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.

FRESH CORN PIE

Steps:

• 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
• 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
• 3. Remove beans and parchment paper.
• 4. Cut the corn kernels from the cob.
• 5. Stir together rest of ingredients except paprika and parsley.
• 6. Pour carefully into pie shell.
• 7. Sprinkle with a little paprika for color.
• 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
• 9. Cool about 10 minutes.
• 10. Garnish with fresh chopped parsley, if desired.

CHEESY CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

CHEESY CORNBREAD PIE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
• To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
• To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
• For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
• To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
• Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
• Let cool 15 minutes then slice into wedges to serve.