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.
: phoebe's pure food
Serves: 6-8
Ingredients
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
Instructions
Preheat oven to 400ºF. Press the pie crust into the pie dish a 9-inch pie dish.
In a saucepan bring the butter, 1 cup milk, corn and salt to a boil. Reduce heat and simmer for 3 minutes.
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.
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 https://www.phoebespurefood.com/corn-pie/