Butter Crust Corn Pie

"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
Serves:
Units:

ingredients

directions

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

@MarieRynr
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  1. 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!
     
  2. 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!
     
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