Savory Corn Pie Recipes

Steps:

• Preheat oven to 375 degrees F.
• Cornbread topping:.
• Mix ingredients togehter only to moisten.
• Filling:.
• Lightly brown the sauaage over medium heat and drain.
• Stir flour in with meat.
• Slowly add tomato juice while stirring and cook to thicken.
• Drain corn and beans, reserving liquid.
• Add to meat mixture.
• If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice.
• Pour meat mixture into 2 quart casserole.
• Top with cornbread dough dropped by spoonful.
• Bake at 375 degrees until browned and bubbly, about 25 minutes.

Steps:

• Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Steps:

• Arrange the ham or cold meat on the bottom of a shallow pie dish or baking dish.
• Melt butter in saucepan and add the flour, salt, pepper, and brown sugar.
• Add the milk gradually and cook over heat until the mixture thickens, stirring all the time.
• Add the onion, corn and eggs. Mix well. Do not boil.
• Remove from the heat and turn into the pie or baking dish.
• Put in a pan of hot water and bake in a 375°F oven for 45 minutes or until the mixture is firm.

Steps:

• Heat oven to 400°F.
• Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
• Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.