Corn Pie with Cracker Crumbs
Prep time
Cook time
Total time
This recipe was shared with my by a local farm stand vendor. I think it may yield a more custard-like corn pie but I did not prepare this version. She does not mention the size of the pan to use for baking but I'd suggest a 9-inch pie dish. She also mentions a crust in the pie dish but did suggest a crushed cracker topping. So I'm suggesting you line the pie dish with a pie crust.
Serves: 6-8
  • Pastry for top and bottom crust of one 9-inch pie dish
  • 2 tablespoons butter
  • 1¼ cups milk, divided
  • 2 cups fresh, raw corn kernals
  • ½ teaspoon salt
  • 2 tablespoons flour
  • ½ teaspoon onion salt
  • 2 eggs, beaten
  • Dash of pepper
  1. Preheat oven to 400ºF. Press the pie crust into the pie dish a 9-inch pie dish.
  2. In a saucepan bring the butter, 1 cup milk, corn and salt to a boil. Reduce heat and simmer for 3 minutes.
  3. Combine the remaining ¼ cup milk and flour to form a smooth paste. Add slowly to the corn mixture, stirring constantly. Cook for 2-3 minutes, until thick.
  4. Add the onion salt, eggs, and pepper; stirring to combine. Pour into the crust and bake for 20 minutes.
Recipe by phoebe's pure food at