Corn and Tomato Pie
Corn and Tomato Pie takes approximately 50 minutes from beginning to end. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 36g of fat, and a total of 537 calories. For $1.82 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1446 people have tried and liked this recipe. A mixture of corn, mayonnaise, cooked bacon, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this side dish. It is brought to you by Closet Cooking. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is good. If you like this recipe, take a look at these similar recipes: Tomato And Corn Pie, Tomato And Corn Pie, and Tomato and Corn Pie.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
1 tablespoon butter, melted
1/4 teaspoon cayenne
1 1/2 cups cheddar cheese, grated
4 strips bacon, cut into small pieces and cooked (optional)
1 1/2 cups corn, about 3 ears
1 handful basil, chopped
2 green onions, sliced
1/4 cup mayonnaise or sour cream
2 pie crusts pastry or biscuit
salt and pepper to taste
Equipment:
oven
Cooking instruction summary:
Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
Step by step:
1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
2. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
3. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.
Nutrition Information:
covered percent of daily need
