Butter Crust Corn Pie

Submitted 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!"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 5-7

ingredients

• 1 1⁄4 cups soda crackers, crushed
• 1⁄4 cup grated parmesan cheese
• 1⁄2 cup butter, melted
• 1 1⁄4 cups milk, divided
• 2 cups frozen white shoepeg corn, thawed
• 1⁄2 - 1 teaspoon onion salt
• 1⁄4 teaspoon white pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 1⁄4 cup chopped black olives
• 1⁄2 cup green onion, sliced
• salsa, to garnish

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.

Reviews

[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!