Grandma Erma’s Corn Pie
Yesterday was Olson-Dorf Day so Hazel helped me rustle up our special holiday entree: Corn Pie. She suggested that I should do something to spread the word about it since it's so great. A blog posting seems a good place to start. Enjoy!
Grandma Erma’s Corn Pie
2T butter
2 T white onion, chopped fine
2 T green pepper, chopped fine
1 t sugar
1/2 t salt
2 T flour
1 cup milk
2 eggs slightly beaten
1 can whole kernel corn
Saute onion and green pepper in butter. Add flour and cook a few minutes. Add milk all at once and keep stirring until thick and smooth. Add salt and sugar. Remove from heat. Add corn and eggs. Stir thoroughly.
Make crust of buttered cracker crumbs: Melt 2 T butter. Crush crackers (about half a packet of saltines) with rolling pin (or Cuisinart). Put crumbs into butter and stir with fork. Use fork to shape crust. Use more butter if needed.
Pour corn mixture into crust. Bake at 375 for about 25 minutes.
Grandma Erma’s Corn Pie
2T butter
2 T white onion, chopped fine
2 T green pepper, chopped fine
1 t sugar
1/2 t salt
2 T flour
1 cup milk
2 eggs slightly beaten
1 can whole kernel corn
Saute onion and green pepper in butter. Add flour and cook a few minutes. Add milk all at once and keep stirring until thick and smooth. Add salt and sugar. Remove from heat. Add corn and eggs. Stir thoroughly.
Make crust of buttered cracker crumbs: Melt 2 T butter. Crush crackers (about half a packet of saltines) with rolling pin (or Cuisinart). Put crumbs into butter and stir with fork. Use fork to shape crust. Use more butter if needed.
Pour corn mixture into crust. Bake at 375 for about 25 minutes.
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