Shaun and his mom Michelle demonstrate how our family makes Corn Pie, but with a slight twist for some because there is no cheese added on top:
Yield - 10 to 12 Servings
Ingredients:
Whole Kernel Corn- 20 oz (with canned water)
Cornmeal - 1 cup
Margarine - 8 oz
Onion - 1 cup (finely chopped)
Sweet Pepper - 1 cup (thinly sliced)
Evaporated Milk - 16 fl. oz
Eggs - 4 large (beaten)
Method:
1. Preheat oven to 350 F.
2. Drain off liquid from canned whole kernel corn into a bowl.
3. Whisk cornmeal into liquid.
4. Set cornmeal mixture and whole kernel corn aside.
5. Heat non-stick medium sized pot over medium heat.
6. Add butter.
7. Once melted, add onion and sweet peppers, and cook until onions are translucent (about 2 minutes).
8. Add evaporated milk and bring to a simmer.
9. Using a wooden spoon or silicone spatula, mix in cornmeal mixture and corn.
10. Reduce heat to low and continue to stir to prevent burning (about 5 minutes).
11. Slowly mix in eggs.
12. Continue to mix over low heat until the mixture pulls away from the sides of the pan.
13. Immediately transfer to your 9” X 18” baking dish.
14. Place in oven and bake for 35 to 45 minutes or until set and golden brown in colour.
15. Allow to cool for at least 30 minutes before enjoying!
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