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Corn Pie

Recipe provided by Mary H. Mavor from the Woods Hole Historical Museum cookbook, Woods Hole Cooks Something Up, Recipes From a Cape Cod Village.

Ingredients

  • 1 (14 ¾ ounce) can creamed corn
  • 1 ( 8 ½ ounce) can corn niblets
  • 2 eggs
  • 1 cup milk
  • 1 ½ tablespoons tapioca
  • 1 teaspoon sugar
  • salt and pepper
  • 1 tablespoon butter (optional)

Directions

  1. Put creamed corn and corn niblets in a greased casserole. Mix well.
  2. Combine eggs and milk, mix well, and add to corn. Add tapioca, sugar and salt and pepper. Mix. Top with butter (optional).
  3. Bake in a preheated 350° oven 60 minutes until the pie is set like a custard.

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