If you've never enjoyed a piece of Southern Corn Pie, you're missing out! No worries, because this homemade recipe will make you wonder why you didn't try it sooner. The corn filling is rich and creamy, with cheesy and spicy notes, while the crust is buttery and flaky, making every bite taste like heaven.
Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 50 minutes
- 🍴 Servings: 6
- 🧄 Flavor Profile: Sweet, creamy corn with a rich, buttery base and a hint of savory spice. Comforting and hearty.
- 🍚 Best Served With: Grilled meats, BBQ, or a crisp green salad. Great as a side or light main.
- 🧊 Make Ahead?: Yes, prep a day ahead and bake before serving, or freeze baked pie for up to 2 months.
Summarize and Save This Content On
What I love most is that this dish looks impressive, but it's so simple to put together! I like to make it for parties and get-togethers, but sometimes I make it for my partner and me to enjoy for dinner. Either way, there are hardly ever any leftovers!
If you enjoy savory pies, you need to try bacon cheeseburger pie and cheesy spaghetti pie.
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Why You'll Love This Recipe
- It's budget-friendly: This is a cheap recipe, making it perfect to add to your weekly dinner rotation.
- It's versatile: You can serve this pie in several ways. From side dish to main course, you can't go wrong!
- It's easy to make: This corn pie is simple to make, too. It has complex flavors without being complicated.
Ingredients
The items listed below are necessary to ensure a successful recipe for corn pie. Luckily, all the ingredients are easy to find and inexpensive.
- Butter: I use butter in the crust. It must be cold and cut into cubes to get the correct texture for the dough. My go-to is unsalted, and I add salt. If you have salted butter, leave out the extra salt.
- Ice water: This is key when making the crust. It adds moisture to it and helps it become crispy and flaky as it bakes.
- Jalapenos: Finely diced fresh jalapenos are best for this recipe. Leave out the seeds for milder heat.
- Corn: You may use fresh or frozen kernels in this corn pie recipe. Thaw the corn first if you're using frozen.
- Cheese: I use a combination of feta and shredded mild cheddar. Feel free to try this recipe with sharp cheddar instead. I love the briny flavor of crumbled feta cheese!
- Heavy cream: This adds a creamy richness and also helps to thicken the pie filling.
- Breadcrumbs: To further thicken the filling, I use breadcrumbs as well. You may leave them out for a creamier and looser consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Bacon and green onion: Add chopped cooked bacon and green onions on top for extra flavor and lovely texture.
- Caramelized onion: Caramelize onions and stir them into the corn filling for texture and sweetness.
- Extra cheesy: Add some more cheese, like shredded pepper jack and parmesan, to make it extra creamy.
How to Make Corn Pie
Below are the instructions needed to make this easy sweet corn pie recipe. Preheat your oven to 375 degrees F to bake the crust, and then lower it to 350 degrees F once you add the corn filling.
Step 1: Cut butter into the flour. Add the flour, salt, and butter into a food processor and pulse until the mixture resembles coarse crumbs.
Step 2: Add water. Then, add the ice water to the food processor and mix until a soft dough forms.
Step 3: Chill and roll out. Now you can take the dough, form it into a disc, wrap it in plastic wrap, and stick it in the fridge to chill for about 30 minutes. Once chilled, roll it out.
Step 4: Lay in the pie dish and freeze. Carefully lay the pie crust over the pie pan and crimp the edges. Place it in the freezer for about 15 minutes.
Step 5: Add pie weights. Next, you can place a piece of parchment into the crust with pie weights.
Step 6: Bake. Put it in the oven and bake it for about 15 minutes. Then, remove the pie weights, brush it with egg wash, and bake it for 5-7 additional minutes.
Step 7: Sauté onions and jalapenos. Grab a skillet and saute the jalapenos, onions, and garlic in butter over medium heat for about 4 minutes or until soft.
Step 8: Prepare the filling. Next, combine the sauteed veggies with the remaining ingredients for the corn filling in a large bowl.
Step 9: Pour into the crust and bake. Carefully pour the filling into the pie crust and pop it in the oven for 35-40 minutes or until the center is set, and the top is golden.
Step 10: Cool, garnish, and serve. Allow the corn pie to cool for 5-10 minutes and then top it with crumbled feta and jalapenos. Slice and enjoy!
Recipe Tips
- Cover crust edges if needed: if you notice that the edges of the crust are browning too quickly, cover them with foil for the remainder of the cooking time.
- Don't overfill the crust: You don't want to overfill the crust because it can cause it to spill and make a mess.
- Watch the liquid: Ensure that there's no excess liquid, whether it's from the thawed corn or not measuring the cream accurately. This can affect the consistency of the filling.
This cheesy sweet corn casserole is another sweet corn side dish you'll love.
Storage Directions
- Storing: Store the leftover corn pie tightly covered in plastic wrap for up to 3 days in the fridge. You may freeze it for up to 2 months.
- Make Ahead: Prepare the pie crust in advance and store it in the fridge for up to 2 days or in the freezer for up to 1 month. Blind bake when you're ready to make the filling!
Serving Suggestions
- I love this corn pie with chicken! Make something simple like Parmesan chicken or cheesy ranch chicken, and you have a balanced meal.
- Pork is great, too! Prepare some sandwiches with slow cooker pulled pork or enjoy some maple mustard pork tenderloin medallions!
- Seafood works, too. Especially air fryer catfish to make it a completely Southern experience.
Recipe FAQs
Dried beans and uncooked rice also work great instead of pie weights. Add a piece of parchment paper in between to prevent them from baking into the crust.
If you do, you risk an underbaked crust. The corn filling does not need very long to bake, so parbaking the crust is an important step.
Sure! Up to 24 hours ahead, you can form the crust, wrap it in plastic wrap, and keep it in the fridge. Take it out a few minutes before rolling it out to make it easier to work with.
Of course! Try your favorite store-bought crust to cut back on time during prep. However, you will still need to blind bake it.
More Delicious Corn Recipes
Do you like corn recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Corn Pie
Equipment
- Pastry Cutter or food processor
Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- 3-4 tablespoons ice water
- 1 large egg beaten (for egg wash)
For the filling
- ½ cup onion finely diced
- 1 jalapeño finely diced (remove seeds for less heat)
- 2 cloves garlic minced
- ¼ teaspoon smoked paprika Optional
- 4 cups corn kernels fresh or frozen, thawed if frozen
- 1 cup mild cheddar cheese shredded
- 1 cup feta cheese crumbled
- 2 large eggs
- ½ cup heavy cream
- 1 cup breadcrumbs plain or seasoned
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter melted
Instructions
Make the crust (Otherwise bake storebought)
- Mix flour and salt in a large bowl. Cut in cold butter until the mixture looks like coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing just until the dough comes together.
- Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll dough into a 12-inch circle on a lightly floured surface. Place in a 9-inch pie dish, trim edges, and crimp.
- Place in the freezer for 15 minutes (this helps prevent shrinkage).
- Blind bake for extra crispiness.
- Preheat oven to 375°F (190°C).
- Line chilled crust with parchment paper and fill with pie weights, dried beans, or uncooked rice.
- Bake for 15 minutes.
- Remove weights and parchment, brush the crust lightly with beaten egg (egg wash), and bake another 5-7 minutes until lightly golden. The egg wash seals the crust to keep it crisp under the filling.
Make the filling
- In a skillet over medium heat, sauté onion, jalapeño, and garlic in a little butter or oil for 3-4 minutes until softened. Remove from heat.
- In a large bowl, combine the corn, cheddar, feta, and sautéed vegetables, eggs, heavy cream, and melted butter. Stir in breadcrumbs, salt, and pepper. Mix until combined.
- Pour filling into the blind-baked crust and spread evenly.
- Bake at 350°F (175°C) for 35-40 minutes until golden on top and set in the center.
- Cool 5-10 minutes before slicing for neat servings. Serve warm. Garnish with a sprinkling of cheese and jalapeno slices, if desired.
Notes
- For an extra shortcut, use store-bought pie crust instead of making it yourself. You will still need to blind bake it before adding the corn filling.
- Try using dried beans or uncooked rice if you don't have pie weights.
- If you notice that the edges of the crust are browning too quickly, cover them with foil.
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