Butter Crust Corn Pie

READY IN: 35mins
Recipe by MarieRynr

This was a winner in a Gooseberry Patch recipe contest. It's delicious and the salsa garnish adds a special snap to the finish and flavour. We love it!

Top Review by LonghornMama

We love this! Usually a side dish at my house, but could easily be a vegetarian entree or brunch dish. Attractive and colorful with a crisp buttery crust. Nice with a green salad. Use fresh tomato salsa when possible, but Pace will do in a pinch. I found the recipe in Southern Living and had posted but saw MarieAlice's first. Only change was a sprinkling of paprika before baking. I use frozen yellow corn. Thanks, MarieAlice, for posting another super recipe!

Ingredients Nutrition

Directions

  1. Combine crackers, cheese and butter; press into the bottom and up the sides of a 9" pie plate.
  2. Set aside.
  3. Combine one cup milk, corn, onion salt, white pepper and sugar in a saucepan; bring to a boil over medium heat.
  4. Reduce heat and simmer for 3 minutes.
  5. Combine remaining milk and flour, stirring until smooth.
  6. Gradually add flour mixture to corn mixture, stirring constantly.
  7. Remove from heat; stir in eggs, olives and onion.
  8. Mix well; spoon into pie plate.
  9. Bake at 400 degrees for 20 minutes or until filling sets.
  10. Cut into wedges and serve with salsa.

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