Entree: United States – Pennsylvania Dutch Country – Corn Pie (Baked savory corn custard casserole made with whole and creamed corn, eggs, milk, and butter)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 3 cups (450 g) fresh or frozen corn kernels, thawed if frozen
- 1 can (14.75 oz / 425 g) creamed corn
- 3 large eggs, approx. 5 oz (140 g)
- 1 cup (240 ml) whole milk
- 1/3 cup (75 g) unsalted butter, melted
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (113 g) shredded sharp cheddar cheese (optional but traditional)
- 2 tbsp (30 ml) melted butter or additional for greasing the dish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) pie plate or 2-quart baking dish with 2 tbsp melted butter.
2. In a large bowl whisk together the eggs, milk and 1/3 cup melted butter until combined.
3. Whisk in the flour, baking powder, sugar, salt and pepper until smooth. Stir in the whole corn kernels, creamed corn and 3/4 cup of the shredded cheddar cheese, reserving the rest for topping.
4. Pour the mixture into the prepared pie plate and smooth the top. Sprinkle the remaining cheese evenly over the top.
5. Bake in the preheated oven for 40–50 minutes, or until the top is set and golden and a knife inserted near the center comes out clean.
6. Let the pie rest 10 minutes before slicing. Serve warm as a comforting main, optionally with a simple green vegetable or applesauce on the side.