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Corn Pudding Pie

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Submitted by: texaslinda3089089

 

This quiche-like mixture contains eggs, butter and milk, poured over layers of cooked bacon, corn kernels, tomato, and jack cheese in an unbaked pie shell. Pasilla (or regular) chili powder adds flavor.
 

Ingredients

  • 1/2 cup finely chopped red onion
  • 4 tbsp unsalted butter, melted
  • 1 cup cooked, drained, and crumbled smoked bacon (about 1 pound uncooked)
  • 1 9-inch unbaked prepared pie shell
  • 2 cups fresh corn kernels (cut from 3 or 4 ears)
  • 2/3 cup diced tomato (about 1 tomato)
  • 1/2 cup shredded Monterey Jack cheese
  • 4 eggs, slightly beaten
  • 1/2 cup milk
  • 1 tbsp Pasilla Powder (see recipe) or chili powder
  • Kosher salt to taste
  • Ground pepper to taste

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Method

Saute the onion with 1 tbsp of the butter in a medium skillet for 4 minutes or until soft. Layer the bacon in the prepared pie shell; top it with the onion, corn, and tomato, then sprinkle with the cheese. In a medium bowl, combine the eggs, milk, Pasilla Powder, and remaining butter; blend with a whisk. Season with salt and pepper. Pour the egg mixture over the corn mixture. Place the pie plate on a baking sheet and bake in a 350 degree oven for 40 to 45 minutes or until the pie is golden and a knife inserted near the center comes out clean. Remove from the oven and let stand about 5 minutes before serving. Pasilla Powder: Remove the stems and seeds from 5 pasilla chiles. Toast the peppers in a skillet over medium heat for 5 minutes, turning them frequently until toasted, but not burned. Puree the peppers in a coffee grinder or blender container until they become a fine powder. Store tightly covered in a cool, dark place. Makes about 1/2 cup.

 

Notes:

 

Number of Servings: 6

 

Submitted by: texaslinda3089089 ()

 

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