Corn pie

Yield: 8 Servings

Measure Ingredient
½ cup Margarine or other shortening
1 teaspoon Vanilla
1 cup Milk, or milk substitute
3 Eggs, or 1 whole egg and 3 egg whites
1 cup Flour
1 teaspoon Baking powder
1 dash Salt (optional)
2 cans (16 oz) creamed corn

Add all ingredients except corn and blend well. This may be done in a food processor; if mixed with a spoon, it is not necessary to blend the margarine perfectly, as it melts in the oven. Add the corn, mix. Bake at 350 degrees until firm, about one hour.

Notes: I use Rice Dream when I want it to be parve. For those who wish to use Coffee Rich, use ¾ Cup Coffee Rich and ¼ Cup water. You can also bake this in your favorite pie crust. About the margarine. Yes, it's fattening, and not too great for your heart (trans fat). You can use Smart Beat (no trans; it's made from canola oil), or substitute a small amount of liquid oil. The margarine or Smart Beat makes for a somewhat creamier texture.

Posted to JEWISH-FOOD digest V96 #80 Date: Sun, 17 Nov 1996 13:19:23 -0500 From: Unkap@...

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