Sometimes it’s fun to have an added attraction on the table – aside from the customary potato, veggie or other side dishes. This recipe for corn pie from From Noodles to Strudels (1972), a project of the Beverly Hills Chapter of Hadassah, is THAT DISH. Savory with just the right amount of spice, this pie could just as easily be served as an appetizer or as a side dish for meat, fish or fowl! Feel free to use chopped chili peppers if you can’t find whole ones. Certainly you can use fresh peppers, but the beauty of this pie is that it is made with ingredients you probably already have in your pantry. Note, this is not a pie you cut in slivers! Serve it with a big serving spoon to dish out – or provide a basket of corn chips to scoop with. You can still find used copies of this fun book on Amazon.
Corn Pie
3 ounce can whole chili peppers
1 16-ounce can creamed corn
½ cup cornmeal
2 tablespoons sugar
½ cup milk
3 tablespoons butter, melted
1 cup grated Cheddar cheese
Cut chili in strips, removing heavy vein and seeds. Add corn, corn meal, sugar, milk, half of cheese, and butter. Pour into well-greased 9-inch glass pie plate. Will be thin and runny. Sprinkle remaining cheese on top.
Bake at 400 degrees for 30 minutes.
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