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This winning recipe was featured in Thanksgiving Side Dishes.
Betsy Kuebler | Farmers EC
“This ultrarich, incredibly delicious side has all the smooth consistency of silk,” says Kuebler. Texas Co-op Power staff loved the versatility: The custard-like pie could be flavored with sliced scallions and fresh cilantro, cubed ham or crumbled bacon, roasted red peppers or countless other options.
Cornsilk Pudding Pie
1 cup heavy cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
1/2 teaspoon each black pepper and cayenne pepper, or less, as desired for heat
1 pound frozen corn kernels, thawed
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1. Preheat oven to 350 degrees. Lightly mist interior of a 9-inch pie dish with nonstick cooking spray (or lightly coat with olive oil or butter).
2. In a large mixing bowl, beat together the eggs, cream, butter and seasonings. Stir in corn.
3. Pour half of corn mixture into prepared pie dish. Sprinkle cheddar cheese over corn mixture. Pour remaining corn mixture over cheddar layer. Sprinkle with Parmesan.
4. Bake 50 minutes, or until set.
Makes one 9-inch pie.