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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Colonial Corn Pie Recipe

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This recipe for Colonial Corn Pie is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. chicken breasts - cooked and diced
1 can whole kernel corn (undrained)
1 Tbsp parsley, chopped
1/3 cup evaporated milk
2 egg yolks (save egg whites)
1 - 12 oz pkg. corn muffin mix
1 Tbsp pimento
1 Tbsp grated onion
1/2 cup salsa piquante
3-4 drops tabasco
2 - 4oz. cans diced green chili peppers, drained
1 can cream of chicken soup
1 can cream of mushroom soup
Directions:
Directions:
Mix together in a bowl: corn, parsley, evaporated milk, egg yolks, corn muffin mix, pimento, grated onion, salsa, green chilies and tabasco. Fold in stiffly beaten egg whites. Set aside.
Place diced chicken in bottom of 9x13 pan (greased). Mix together cream of mushroom and chicken soup (undiluted). Pour on top of chicken. Spoon the batter on top of soup mixture. Bake in 350º oven for 45 minutes or until browned. Cut into squares. Make gravy if desired.
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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