Corn Pie Recipe

Corn pie is a versatile dish that can be enjoyed all year round. It's a great way to use up leftover corn, and it can be easily customized to your liking. This recipe for corn pie is simple to follow and results in a delicious and satisfying dish. The cornbread crust is flaky and flavorful, while the filling is creamy and cheesy. Whether you serve it hot or cold, this corn pie is sure to be a hit.
There are many different variations of corn pie, but this recipe is a classic that is sure to please everyone. It's perfect for a potluck, side dish, or even a light lunch.

Ingredients

• 1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade pie crust recipe)
• 1 (15.25 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• 3 large eggs
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with one of the pie crusts.
2. In a large bowl, combine the creamed corn, whole kernel corn, eggs, green bell pepper, onion, parsley, melted butter, salt, and pepper. Mix well.
3. Pour the corn mixture into the prepared pie crust. Top with the remaining pie crust and crimp the edges to seal. Cut slits in the top crust for ventilation.
4. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
5. Let cool slightly before serving.