Cornmeal Pie
Cornmeal Pie is a lacto ovo vegetarian dessert. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 364 calories. This recipe serves 16. For 69 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires flour, corn syrup, sugar, and eggs. 20 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is rather bad. Try Veggie Pot Pie with Cornmeal Pie Crust, Black Bean Cornmeal Pie, and Western Beef and Cornmeal Pie for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup butter, softened
1-1/2 cups light corn syrup
1/2 cup cornmeal
3 eggs
3 tablespoons all-purpose flour
1/2 cup milk
1-1/2 cups sugar
2 unbaked pastry shells (9 inches)
1 teaspoon vanilla extract
Whipped cream, optional
Equipment:
bowl
wire rack
aluminum foil
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 2 pies (6-8 servings each). Originally published as Cornmeal Pie in Reminisce ExtraOctober 1994, p47 Nutritional Facts 1 serving (1 piece) equals 415 calories, 20 g fat (11 g saturated fat), 77 mg cholesterol, 269 mg sodium, 59 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar. Beat in eggs, one at a time.
2. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour.
3. Pour into pastry shells.
4. Bake at 350° for 25 minutes. Reduce heat to 300°.
5. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
6. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
