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

Trinidadian Corn Pie casserole is a creamy pie made with whole kernel corn, bell peppers, cheese, onions and cornmeal. It is the perfect comfort food! Typically, it is a side dish as a part of a larger menu and, for unknown reasons, it is usually eaten on Sundays in Trinidad and Tobago as well as in Barbados and other parts of the Caribbean.