Corn Pie
A corn pie bursting with sweetness, made by blending a whole can of corn. Filled with a rich, thickened corn filling sandwiched between slices of white bread and baked, this is a homemade take on the fast-food corn pie — with filling that oozes out the moment you cut into it.
Ingredients
Main Ingredients
- Canned corn2 cans
- Milk1 cup
- Sugar1/3 cup
- Condensed milk3 tablespoons
- Cake flour2 tablespoons
- Starch1 tablespoon
- Sandwich bread6 slices
Directions
- 1
Drain the canned corn. Add 1½ cans of corn and the milk to a blender and blend until smooth. A regular blender works just as well.
- 2
Strain the blended corn and milk mixture through a sieve.
- 3
Pour the strained corn milk into a saucepan and add the condensed milk, sugar, cake flour, and starch. Cook over medium heat, stirring, until the mixture thickens.
- 4
Add the remaining ½ can of corn, stir to combine, and let it cool completely.
- 5
Roll out each slice of sandwich bread with a rolling pin. Place a portion of the corn filling in the center, fold, and press the edges firmly with a fork to seal. Brushing the edges with egg wash helps them stick better.
- 6
Brush the assembled pies with melted butter and bake in a 190°C (375°F) oven for 15 minutes until golden. An air fryer works great too.
Tips
Brushing the edges of the bread with egg wash prevents the filling from leaking and helps seal the pie tightly. An air fryer works just as well for baking.