Cheesy Sweet Corn Pie Recipes

Steps:

• Make a white sauce with the flour, butter & milk - see note below.
• Add egg yolks, sweetcorn & salt & 3/4 cup of cheese.
• Beat the egg whites until stiff peaks form and fold into corn mixture.
• Put into a greased ovenware dish , sprinkle with remaining 1/4 cup of cheese, and bake in a 350 degree over for about half an hour until set.
• Directions for making white sauce in the microwave:.
• Place the butter in a microwave safe jug and melt on high for 45 seconds.
• Stir flour through and microwave for 30 seconds.
• Now stir in the milk a little at a time, then back in the microwave in 60 second increments, stirring in between.
• This should take 3-5 minutes dependant on the power of the microwave you are using.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Steps:

• 1. Preheat oven to 425º. Prick crust well on bottom and sides with a fork.
• 2. Par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown.
• 3. Remove beans and parchment paper.
• 4. Cut the corn kernels from the cob.
• 5. Stir together rest of ingredients except paprika and parsley.
• 6. Pour carefully into pie shell.
• 7. Sprinkle with a little paprika for color.
• 8. Bake 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until center is almost firm.
• 9. Cool about 10 minutes.
• 10. Garnish with fresh chopped parsley, if desired.

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.
• Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
• Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.

Steps:

• Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
• To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
• To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
• For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
• To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
• Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
• Let cool 15 minutes then slice into wedges to serve.