This savory corn pie would be delicious with turkey or ham at the holidays. Or serve it with grilled meats in the summer.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Lightly grease a 9-inch pie plate; set aside. If using fresh ears of corn, cut kernels from cobs; measure 2 cups kernels. Set aside.

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  • In a medium saucepan cook the shallots in 1 tablespoon of the butter over medium heat until shallots are tender. Add curry powder; cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg, and corn. Remove from heat. Stir in eggs. Pour mixture into the prepared pie plate.

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  • In a small bowl cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture. Bake about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 4 to 6 servings.

Nutrition Facts

319 calories; 20 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 126 mg cholesterol; 424 mg sodium. 454 mg potassium; 30 g carbohydrates; 4 g fiber; 15 g sugar; 9 g protein; 777 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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