"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Pie Recipe

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

Gil and Jeanne Slater
Added: Tuesday, November 21, 2006


1 1/4 Cups Milk Lunch Cracker Crumbs plus 1/2 cup for top.
If you can't find Milk Lunch mix half Ritz and half saltines.
1/2 cup melted butter
1 1/4 cups milk
2 cups fresh, frozen or canned corn
1/2 TSR salt
1/4 TSR white pepper
2 Tb Instant minced onion
2 Tb Flour
2 Eggs beaten

Combine cracker crumbs and 1/2 cup melted butter.
Set aside about 1/2 cup of the mixture. With a spoon
press the remainder into a pie pan to form a shell.

Mix 1 cup milk, corn, salt, pepper and onion in saucepan.
Bring to a boil, reduce heat and simmer for 3 minutes.
Blend flour and remaining 1/4 cup milk; stir into hot
mixture and cook, stirring, until the mixture thickens.
Cool slightly.

Gradually add the eggs, stirring to incorporate.
Pour into lined pie pan and sprinkle with remaining
crumbs and paprika.

Bake in a preheated 400 Degree F oven for about
15 to 17 minutes or until set.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Can be made ahead, refrigerated and
warmed to serve.

Ed Note: Kristen also entered this recipe.
As in the infamous Aubin Buns case, I gave
generational preference.




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