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Mom Johnson's Corn Pie Recipe

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This recipe for Mom Johnson's Corn Pie, by , is from Mom's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jeryl navone
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 inch unbaked pie shell. I like to use the pre-made sheet type and place it into a large fluted pie tin.
1 teaspoon soft butter
1 cup finely shredded Swiss Cheese (or more)
1 lb. bacon fried crisp. If you use pre-cooked bacon, saute it in olive oil with the onions.
1 cup chopped onions
2/3 eggs
1 lg can creamed corn
salt and pepper
pinch of cayenne
2/3 cup scalded evaporated milk

Directions:
Directions:
Pre-heat oven to 450 degrees.
Rub the inside of the pie shell with the melted butter. Chill one hour.
Place some shredded Swiss cheese in the bottom of the pie shell.
Saute the bacon, saving some to crumble on the top of the pie. Add the onion and brown. Spread in the bottom of the pie shell. Top with 1/2 cup of the cheese.
Beat the eggs with a fork. Blend in the creamed corn, salt, pepper, and cayenne. Add the scalded evaporated milk. Blend in the remaining 1/2 cup of cheese into the corn mixture.
Pour into the pie shell. You may need to cover the edges of the pie crust with foil so it doesn't burn. Bake at 450 for 10 minutes. Turn down oven to 325 and bake for 25 minutes, or until done. Keep checking for doyennes as mine took about 40 minutes.
Place remaining bacon bits and Swiss cheese on the top for the last 5 minutes.
Cool slightly before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Mom Johnson's favorite.

 

 

 

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