Corn Pie

Makes 6 servings


  • 1 1/2 cups finely crushed saltine crackers
  • 1/2 cup melted butter or margarine
  • 1 1/4 cups milk
  • 2 cups frozen corn
  • 1/2 tsp seasoned salt
  • 1/4 tsp ground black pepper
  • 1/4 cup minced onion
  • 1 green bell pepper, finely chopped, optional
  • few dashes Tabasco sauce
  • 2 tbsp all-purpose flour
  • 2 eggs, beaten


  1. Combine cracker crumbs and melted butter or margarine. Set aside a small portion of the mixture, about 1/2 cup. Press remainder of mixture into a 9-inch pie plate.
  2. In a saucepan, mix 1 cup milk with corn, seasoned salt, pepper, onion, green bell pepper, and Tabasco sauce. Bring to a boil, reduce heat and simmer for 3 minutes.
  3. Blend flour into remaining 1/4 cup milk; stir into hot mixture. Stir flour and milk mixture into hot mixture and cook, stirring constantly, until thickened. Remove from heat and let cool slightly.
  4. Gradually add beaten eggs, stirring vigorously. Pour into cracker crumb-lined pie plate; sprinkle with reserved crumbs.
  5. Bake at 375° for about 20 minutes, or until browned. Cut into wedges and serve hot.