Ines’ Secret Corn Pie Recipe

Did you REALLY think I was going to  give away a SECRET pie recipe? Nah. Really, what this is, is a variation of her secret corn pie recipe. Which is delicious. And I can never really recreate despite having the recipe. So, it’ll be something that I’ll have to enjoy whenever I go back to England and visit. (She makes the BEST food…oh my God!)

This is a savory recipe, although you can make a sweet version of this which is more southern, but I’m sticking with this as it’s just delicious.

Think of a quiche, without as many eggs and cheese, and more of a crunch. That’s this recipe. It’s easy to make, easy to incorporate your kids into the cooking process, easy to modify to make it your own, and include ingredients that kids really enjoy.

Corn pie

This is what you’ll need;

1 pie crust

4 pieces of bacon

2 cups of corn (I use frozen)

1 1/2 cups of heavy cream (I actually use whatever I have on hand, today was a mixture of half and half and 2% milk)

3 cloves of garlic, chopped

2 small yellow onions, chopped

1 cup of grated cheese

1/4 cup of cornmeal

1 tbsp flour

1/4 tea oregano (if using dried)

1/8 tea of pepper

3 eggs

1/8 tea salt

First, I use store bought pie crust for convenience. If you object, or if you have extra time on your hands, by all means make your own. I’ve never done it, I think I’m a little scared. I’m sure I’ll do it one day…Anyway, take your pie crust and place it unrolled into a pie dish that has been buttered, set aside. Having your child butter a dish is one of the more humerous tasks you can give them. It’s slippery, but really easy to get off their hands. Obviously you can also use an oil if you so choose. What I do is take a paper towel and put a knob of butter (or dip in oil) on the end, then have your child rub into the pie dish. It’s easy to check if they’ve done the whole dish and it takes them a bit so you can get on with chopping up the onions and garlic without being interrupted.

Preheat the oven to 400 F

Make a couple pieces of bacon, I do this in the pan I’m going to cook the rest of the dish in so that I only have one pot to clean AND all the tastes become incorporated which is really really fantastic, I urge you to do the same. When the bacon is done, remove but leave the drippings. Break up the bacon once it’s cooled and add it to the bottom of the pie crust.  I always make a couple extra pieces because Zara is a baconaholic, so I’m never going to get to finish cooking if I’ve made bacon and she can’t have any, so, if your child likes bacon, make more. Easy way to make your child happy!

As I’m sure you’ve gathered by now, I let Zara do all the adding and stirring on ingredients unless I’m frying something, so she was involved with all of the following – Add the chopped onions, garlic and corn and cook on medium high heat for about 8 minutes, or until the onions are fairly translucent and the corn is thawed. Next add cornmeal, give it a stir and add the grated cheese (I usually use cheddar, but this time I used mozzarella as it was what I had), another stir and add flour, another stir. Now add eggs and cream, stir until totally incorporated. Pour mixture into pie crust. Bake for 55 minutes. As an extra special bonus, 10 minutes before pie is done (at the 45 minute mark) add some more cheese to the top. Today I’m going to add a Parmesan mixture since I add mozzarella to this mix, but you can easily add any hard grate-able cheese that you prefer. It’ll get nice and bubbly on top. Cut and serve! I usually try to garnish with some greenery, and/or serve with a salad.

Corn pie slice

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