Recipe For Traditional Corn Pie


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I would have to say that this would make an excellent breakfast if you were to have guests spending the night.

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  • 1 dozen ears fresh white corn or 2 packages frozen corn
  • 4 potatoes, diced
  • 1 medium onion, chopped
  • 2 C. water
  • 1 C. celery, chopped
  • 4 hard boiled eggs (chopped fine)
  • 1 C. milk (maybe a little more if needed)
  • 4 Tbs. butter
  • Your favorite pie crust (1 frozen ready-made pie crust)

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Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 degrees for 30-45 minutes or until golden brown.

Note: short cut Use a prepared freezer crust for the bottom crust and a refrigerator crust for the top. The recipe is as follows

Use 4-5 ears of fresh corn, removed from the cob. Put the corn into the pie shell, add 1 tsp. salt, 3 Tbs. of flour and 2 Tbs. of softened butter (dabbed on top of corn). Add milk until you see it come up around the sides. Place 2 eggs (hard boiled; sliced) on top of the corn. Cover the pie with a top crust. Bake at 375 degrees for about 60 minutes. (serve topped with a white sauce).

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