Nebraska Corn Pie Recipes

Steps:

• Place 3 strips of slightly cooked bacon in the bottom of a baking dish. Place the other strips around the sides. Add a layer of bread crumbs, and then a layer of peeled, sliced tomatoes and green pepper. Sprinkle with salt, pepper, and sugar. Over this, place a layer of corn, and continue with alternate layers until the dish is filled. Cover with bread crumbs and dot with butter. Bake at 375° for 35 minutes.

Steps:

• Preheat oven to 425º.
• Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
• Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
• Sprinkle with a little paprika.
• Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
• Garnish with fresh chopped parsley if desired.

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.