Corn and Tomato Pie
A Southern classic, this savory pie is a true taste of summer
Why this recipe is delicious: Corn and Tomato Pie is a classic Southern dish in the US, making the most of the bumper crop of corn and tomatoes available this time of year. Many recipes for this pie involve layering the vegetables with a mixture of mayonnaise and cheese, which often leads to a disappointingly soggy pie. To avoid that issue, this recipe nixes the mayo and uses a cornbread custard to make a creamy, delicious pie that highlights the fresh corn flavor. Using Roma tomatoes instead of slicing tomatoes amps up the tomato flavor, as these tomatoes have more meat and less juice. Tomatoes bring a delightful balance of acidity and sweetness to the table. Corn, on the other hand, offers a pop of natural sweetness and a starchy texture. Together, they create a symphony of sweet and savory flavors.
TIME: Prep: 20-30 min Cook: 1 hr 20 min - 1 hr 30 min
YIELD: One 9-inch Pie
INGREDIENTS:
1 (9 inch) single pie crust, unbaked
2 large eggs
1 C milk
1/2 C flour
1/2 C cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
1 1/2 C shredded Cheddar cheese, divided
4-5 Roma tomatoes, sliced 1/4 inch thick
1/2 a small white onion, thinly sliced into half moons
1 bunch green onion, sliced
1 1/2 C corn, fresh or frozen
INSTRUCTIONS:
Heat oven to 375 F. Line a 9-inch pie plate with the pie crust, and bake for 10 minutes. Remove from oven and set aside to cool.
In mixing bowl, beat together eggs and milk; set aside. In separate mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, pepper, and marjoram. Add milk mixture to flour mixture and whisk to combine. Fold in 1 cup of cheese. Set aside.
Sprinkle 1/2 cup of cheese over the bottom of the pie crust. Top with half of the sliced tomatoes.
Add the corn on top of the tomatoes, then sprinkle the green onion over the corn. Top with the remaining sliced tomatoes. Spread the white onion over the top of the tomatoes.
Pour the cornbread custard mixture over the vegetables. The cheese will mostly sit on top of the pie, but some will settle into the nooks and crannies between the vegetables. This will make the pie consistent and cheesy.
Bake at 375, on a foil-lined sheet tray to prevent any spills, for about 1 hr 30 min, until custard is set and the pie is golden brown and bubbly. Pierce the top center of the pie with a knife and see if it is liquid underneath the crust. If it is, continue baking until the liquid has set up. Remove from oven, and let cool at least 1 hour before slicing and serving.
