Maude Bachman's Deep-Dish Corn Pie Recipe

Corn, potatoes and eggs blend deliciously together in this deep-dish corn pie that's easy to make and sure to leave you wanting more.

Summer 2013

  • No matter if you boil it, steam it, grill it, or roast it in wet burlap, you just can't beat sweet corn's fresh-from-the-garden flavor.
    Photo by Andrew Weidman

Cook Time: 1 hr

Yield: 6 servings

This recipe belonged to my maternal grandmother, and my mother gave it to me verbally. This may be the first time it has ever been written down. Originally, the corn pie would have been baked in a wood-fired cook stove, but the recipe has been adjusted for gas and electric ovens.

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