Corn pie

This corn pie is overflowing with a buttery corn, celery, egg, onion, and parsley. Think corn on the cob but all encased in a flaky golden crust.

This corn pie is stuffed with a hot, creamy mixture of potato, canned corn, and hard-cooked eggs in a flaky pie crust for a comforting weeknight meal.

This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It's a favorite at family dinners and on holidays!

Elva Stauffer shares her traditional family recipe for a pie she has served for decades at the soon-to-close Cloister Restaurant in Ephrata.

I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.

This Sweet Corn Pie is delicious as a Meatless Monday meal or as a side dish for your favorite pork, chicken, or fish dinner #corn #savorypies #meatlessmondays #sidedish #casseroles

A seriously delicious, easy-to-make dessert that is naturally gluten-free. Be sure to use real butter for this recipe.

Yield: (8-10) Servings INGREDIENTS *FC = Finely Chopped Butter - 4 ozOnion - 1/2 Cup (FC)Sweet Pepper - 1/2 Cup (FC)Evaporated Milk - 8 ozCornmeal - 1/2 CupWhole Kernel Corn - 10 ozCream Style Corn - 12 ozEggs - 2 Large (beaten) METHOD 1. Preheat oven to 350°F. 2. Melt butter over medium heat in a medium sauce pan. 3. Sauté onion and sweet pepper in the melted butter. 4. Add evaporated milk and bring to a simmer. 5. Add cornmeal while mixing continuously. 6. Add whole kernel corn and cream

Sweetcorn Tart 4 Eggs 2 Big tins of Cream Style sweetcorn 60 ml cake flour 60 ml melted butter 60 ml sugar 15 ml baking powder Mix all the ingredients together and pour into a baking tray and bake for 40 minutes at 180degree Celsius until golden brown

Trinidad Corn Pie is an irresistible casserole loaded with flavor and a kick of heat. A must-have for the holidays that's good all year