Nebraska Corn Pie Recipes

FRESH CORN PIE

Steps:

• Preheat oven to 425º.
• Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
• Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
• Sprinkle with a little paprika.
• Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
• Garnish with fresh chopped parsley if desired.

NEBRASKA CORN FRITTERS

Steps:

• Mix together all ingredients except corn.
• Add 1-1/2 c drained whole corn. Mix all together.
• Heat 2 T margarine or butter. (Add a tiny amount of oil to keep margarine from burning).
• Drop batter by double tablespoons to make small oval cakes.
• Cook over medium heat about 5 minutes or until brown on both sides. Turn only once.
• The dough is a little wetter than pancake batter; that's OK.
• Cooking Tip: For APPLE FRITTERS add a little more sugar.

NEBRASKA CORN PIE

Steps:

• Place 3 strips of slightly cooked bacon in the bottom of a baking dish. Place the other strips around the sides. Add a layer of bread crumbs, and then a layer of peeled, sliced tomatoes and green pepper. Sprinkle with salt, pepper, and sugar. Over this, place a layer of corn, and continue with alternate layers until the dish is filled. Cover with bread crumbs and dot with butter. Bake at 375° for 35 minutes.

PENNSYLVANIA DUTCH CORN PIE

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.

SWEET CORN PIE

Steps:

• Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
• Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
• Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
• Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.