Corn pie

This corn pie is overflowing with a buttery corn, celery, egg, onion, and parsley. Think corn on the cob but all encased in a flaky golden crust.

This corn pie is stuffed with a hot, creamy mixture of potato, canned corn, and hard-cooked eggs in a flaky pie crust for a comforting weeknight meal.

This corn pie casserole from Trinidad is a traditional Caribbean dish that combines sweet and spicy flavors. It's a favorite at family dinners and on holidays!

I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.

This Sweet Corn Pie is delicious as a Meatless Monday meal or as a side dish for your favorite pork, chicken, or fish dinner #corn #savorypies #meatlessmondays #sidedish #casseroles

Elva Stauffer shares her traditional family recipe for a pie she has served for decades at the soon-to-close Cloister Restaurant in Ephrata.

A seriously delicious, easy-to-make dessert that is naturally gluten-free. Be sure to use real butter for this recipe.

Yield: (8-10) Servings INGREDIENTS *FC = Finely Chopped Butter - 4 ozOnion - 1/2 Cup (FC)Sweet Pepper - 1/2 Cup (FC)Evaporated Milk - 8 ozCornmeal - 1/2 CupWhole Kernel Corn - 10 ozCream Style Corn - 12 ozEggs - 2 Large (beaten) METHOD 1. Preheat oven to 350°F. 2. Melt butter over medium heat in a medium sauce pan. 3. Sauté onion and sweet pepper in the melted butter. 4. Add evaporated milk and bring to a simmer. 5. Add cornmeal while mixing continuously. 6. Add whole kernel corn and cream

Trinidad Corn Pie is an irresistible casserole loaded with flavor and a kick of heat. A must-have for the holidays that's good all year

Sweet corn and salty cheddar, juicy kernels and crispy breadcrumb topping, this cheesy pie is the perfect marriage of farm fresh produce and comfort food favorites. It's ready for the oven in 20 minutes and tastes just as great reheated.