Corn Pie Using “green corn,” that is, kernels in the milk stage cut off the cob, or sweet corn at harvest time, corn pie became a standard home dish in the early 19th century, baking corn between two pie crusts. In the twentieth century it became a casserole. Originally there were several standard elements: cut corn, a deep dish, & pie crusts. What you intermixed with the corn depended on what was available in the garden at the time the corn came to milk. There were two approaches: the simple custardy corn pie, and the layered corn pie.
ISSUE 35, PIES, Part 5: Corn Pie
ISSUE 35, PIES, Part 5: Corn Pie
ISSUE 35, PIES, Part 5: Corn Pie
Corn Pie Using “green corn,” that is, kernels in the milk stage cut off the cob, or sweet corn at harvest time, corn pie became a standard home dish in the early 19th century, baking corn between two pie crusts. In the twentieth century it became a casserole. Originally there were several standard elements: cut corn, a deep dish, & pie crusts. What you intermixed with the corn depended on what was available in the garden at the time the corn came to milk. There were two approaches: the simple custardy corn pie, and the layered corn pie.