June 01 Review of Buttercrust Corn Pie

[ReneeV]

Hi Everyone,

This is the first time I've posted a review of a recipe. Boy did we love the Buttercrust Corn Pie. I made no variation to the recipe. (This is unusual for me - I tinker with everything!)

It's a little fussy to make, with several steps, but goes together easily and is a very nice weekend recipe. My hubby liked it so much he went back for 3rds at about 10pm.

I really loved that crust too. I may try it for quiche. The cracker crumbs and butter imitate the flakiness of a pie crust pretty well. Plus, it's super easy to make.

Renée

[Peggy]

Renee,

Thanks for the review! I plan on making it Thursday night, though I am going to substitute some leftover salsa for the one in the recipe. For planning purposes, how long did it take to put it together?

Peggy

[ReneeV]

Hi Peggy,
I'd say it takes about 45 minutes to an hour to make and bake crust, clean, and chop veggies, cook filling and put it all together. Then it takes 20-30 minutes to bake. It took longer than 20 minutes in my oven. Thirty minutes was just right.

I did it in stages throughout the afternoon, so this is just an estimate. It goes together quite nicely. I'll definitely make this again.

Enjoy!

Renée

[JennieL]

I found that this crust reheated very well in the microwave, much better than traditional crusts.

[Tiger]

I made this tonight and thought it was Excellent! And I really didn't have hight hopes for it! My DH liked it too and he doesn't even like olives and green onions.
I will be making this again and again.
I used a bag of frozen corn because my produce store was out of fresh. It was so good this way I don't know if I will bother using fresh next time.

[Peggy]

ReneeV - Thanks for your tips on the timing of the preparation. They were very helpful in planning the meal.

We had this for dinner tonight and thought it was very good. It was a different twist to a quiche-like dish. I made the Buttercrust Corn Pie as written and the only problem I encountered was it took an additional 15 minutes to get it to set in the middle (a total of 35 minutes for my oven). I had some leftover salsa from a party last weekend that I served it with, so I cannot comment on the salsa portion of the recipe. My daughter liked it without the salsa and had a small extra helping even though she doesn't like olives. My husband and I thought the salsa was a good compliment to the dish. The crust had a texture similar to a graham cracker crust, (but obviously not the same taste!!!)

I would make this again, especially since I have an open box of fat-free saltine crackers in the pantry!

Peggy

[This message has been edited by Peggy (edited 06-06-2001).]

[laughsandlaughs]

I want to make this but my husband doesn't like quiche at all...not that he doesn't like eggs, etc, he just doesn't like quiche...is this too close, ya think??

[Peggy]

laughsandlaughs,

My daughter refuses to eat "quiche" because she doesn't like cheese and eggs together. She liked this. I only said it was "quiche-like" because it had a crust and some eggs in it. It really is more like a "corn pie". I am staring at the leftovers as I write this! http://www.cookinglight.com/bbs/biggrin.gif The filling is mostly corn...you cook the corn with milk and flour over the stove and it gets kind of thick, almost like a white sauce. The eggs are added at the last minute and you really can't tell they are there. I'm sure their purpose is to bind the whole thing together. (Note: I feel kinda ridiculous right now...I'm poking the leftovers with a fork and picking at the filling to help me describe it. Glad everyone is in bed here! http://www.cookinglight.com/bbs/wink.gif ) Anyway, I'd give it a try. The salsa brings the whole thing together and makes it seem almost like something you'd get in a Mexican restaurant.

Well, I gave it my best shot! Have I totally confused you???? If you make it, let me know what your DH thinks!

Peggy

[laughsandlaughs]

Peggy,

Thanks for the disection http://www.cookinglight.com/bbs/wink.gif and the info. I think I'll give it a shot since I have some homemade salsa leftover from tonight's quesadillas. This is a nice way to use it without having typical "mexican" two nights in a row.

http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by laughsandlaughs (edited 06-07-2001).]

[Jogren]

I made this last night and my husband and I agreed that it was a winner! The crust is delicious. I made one small change...I didn't buy fresh corn, so I used Trader Joe's Frozen Organic Corn with excellent results. For those in a hurry it might save some prep time. Start to finish it this recipe took me an hour.

[jesses584]

When i first looked through this issue of cl i didn't think that the recipe looked to appetizing. I dont think i've ever had quiche so i can't compare, but after your reviews i think i just might try it.

jess

[Julia1Pin]

Help -

My magazine is at home, and I was thinking I'd make this tonight, based on the reviews (also, I have a container of egg-beaters I have to use up)

Can someone please post the recipe, so I can stop by the store if I need to?

TIA.

[Laura B]

Here is the recipe, Julia. I made this tonight and thought it was very good!


* Exported from MasterCook *

Buttercrust Corn Pie With Fresh Tomato Salsa

Recipe By :Cooking Light Magazine. June 2001. Page: 155.
Serving Size : 6 Preparation Time :0:00
Categories : June 2001 Meatless


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salsa:
2 1/2 cups chopped tomato
1/2 cup thinly sliced green onions
2 tablespoons jalapeno pepper -- chopped seeded
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
Pie:
1 1/4 cups fat-free saltine crackers -- crushed, about 35 crackers
3 tablespoons grated fresh Parmesan cheese
3 tablespoons butter -- melted
1 large egg white -- lightly beaten
Cooking spray
1 1/4 cups skim milk -- divided
2 3/4 cups fresh corn kernels -- (about 5 ears)
1 teaspoon sugar
1/2 teaspoon onion salt
2 tablespoons all-purpose flour
1/2 cup thinly sliced green onions
3 tablespoons ripe olives -- chopped
2 large egg whites -- lightly beaten
1 large egg -- lightly beaten
1/8 teaspoon paprika

1. Preheat oven to 400 degrees.

2. To prepare the salsa, combine the first 7 ingredients in a medium bowl.

3. To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400 degrees for 5 minutes; cool on a wire rack.

4. Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

5. Bake at 400 degrees for 20 minutes or until the center is set. Yield: 6 servings (serving size: 1 wedge and 1/2 cup salsa).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 400 Calories; 9g Fat (20.7% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 841mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Serve the salsa with a slotted spoon.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Julia1Pin]

Thanks for the QUICK reply. I think I might actually have all the ingrediants (or appropriate substitutions) on hand.

[laughsandlaughs]

Ok, I made this tonight with the Trader Joes corn too and even though it is sort of quiche-like (though with mostly filling, not much egg, unlike regular quiche), my silly husband really liked it! It got a big thumbs up...wanna know why? Instead of calling it Buttercrust Corn PIE (PIE SPELLS QUICHE) I called it Buttercrust Corn Wedges!!! That made all the difference. Isn't that funny??

[Peggy]

laughsandlaughs,

I'm soooooo glad he liked it! Clever of you to alter the name to gain its acceptance! Sometimes we must humor our men...

Peggy

[beacooker]

laughsandlaughs, I often use euphemisms(sp?) for things I cook, too. My husband hates casseroles, so when I make a casserole, instead of calling it Turkey Casserole, I call it Turkey Bake. I was thinking that my husband wouldn't like this recipe either, but now I think I will try it, and I will call it Corn Wedges, also. Thanks for the idea! http://www.cookinglight.com/bbs/smile.gif

[rinsav]

I've been wanting to try this and will now cause of all the great reviews. One question....Is it good without the salsa? My boyfriend doesn't like tomatoes at all so I doubt he would go for the salsa. Does it lose a lot without the salsa or is it still yummy? Thanks!

[Julia1Pin]

I think it was great without the salsa!

[laughsandlaughs]

I really thought the tomatoes added something, but I had leftovers without it and it was also enjoyable.

[Julia1Pin]

I guess all of us made this dish last night. By the way, this is a mile-stone for me. I'm finally realizing that I might have all the ingrediants on hand for a dish. This means ----- I have a well stocked kitchen (yay!)

My DH, after hearing the name, told me he wouldn't eat it, tried a little bit at my insitance, liked it, but still won't eat it.

I had two wedges for dinner, and brought the rest to work today (no sense in letting it go to waste).

I only had a 10 inch trat pan so I used that. I don't think I used enough crackers, so I only had enough for the bottom (yummy crust though).

The end product looked like a cross between a frittata and a quiche. I thought it was very good.

My changes:
* Used sun-dried tomato cheese from TJ's
* Regular white vidalia onion
* Canned corn (it's what I had)
* Put the onion in with the milk, corn and suger(in the first part of step four), and then put the garlic powder (couldn't find the onin salt)in with the olives (I mis-read the directions). I also left out the salsa (wasn't in the mood for it).

I don't think any of my changes ruined the taste at all.

I think this would make a great brunch item for guests!

[This message has been edited by Julia1Pin (edited 06-08-2001).]

[neeter]

DH and I really enjoyed this dish! I think the salsa really complements the corn pie. The crust was great! We also didn't have high hopes for it but were pleasantly surprised.

I think its a little light as a main entree, though, and would probably use it on the side next time. I made the crust the night before, baked it, let it cool off and put it in the fridge. The next day, I took it out and put it in the oven while it was preheating. This turned out fine and saved some time.

[rinsav]

I made it without the salsa for my boyfriend and I and we loved it (great crust!). Then, I made it again (in the same week http://www.cookinglight.com/bbs/smile.gif) for my parents cause my Dad just had some tooth work done and needed to eat soft food. I made the salsa with it for them and they loved it. This is a great meal. I just had left-overs for lunch!

[jliah]

Sorry to have to say this, but I have to cast a dissenting opinion on this dish. Our whole family hated the salsa. It tasted like a bunch of separate ingredients rather than having a nice blended flavor. (Maybe I had bad tomatoes?) The spices didn't seem appealing to us in it. The corn pie didn't taste good with or without the sauce. It was a very boring flavor, though separately I love all the ingredients. I thought it was a lot of work, too.

[ABB]

I just made this for Sunday dinner as a side dish and the fresh corn just made it great! I didn't make the salsa but I will try that next time. I made this for some fairly picky eaters and they all loved it!

[Donna P]

This is a pretty easy and tasty dish. I used fresh corn from our garden and substituted pickled jalapenos for the olives. Served it as a side dish to bbq shrimp and steamed green beans. Had leftovers for breakfast.

[Donna P]

This is a pretty easy and tasty dish. I used fresh corn from our garden and substituted pickled jalapenos for the olives. Served it as a side dish to bbq shrimp and steamed green beans. Had leftovers for breakfast.

[BethR]

Husband and I both really liked the pie; but weren't wild about the salsa. I used thawed frozen corn (it's winter here--no fresh corn) and skipped the olives because mine were ...um... fuzzy. I really don't like dishes that taste "eggy" and this didn't have that taste. Next time I'll make my standby fresh salsa recipe to go with the pie.

One question for everyone: what did you think was the best serving temperature for this? We had it warm from the oven and heated up leftovers, but did anyone try serving this room temp or chilled? What did you think? TIA -- Beth

[Tangerine]

Hello all!

I was thrilled to read everyone's comments about the Corn Pie. I was debating just this evening whether to ask if anyone had made it, but thought it was probably too late to ask.

I printed this recipe out from the CL newsletter and it has been sitting on the side bar. And, this afternoon I brought home the most lusciously fresh baby sweet corn from a nearby farm. I was all set to make Corn Pie, but I had some questions. And you wonderful women have answered all of them!! I was hoping the crust would be yummy, and that it would taste fine with or without the salsa, was wondering if okay to bake a little longer, and am delighted to read the crust can be made in advance.

I just can't wait to bake it!

Tangerine

[CookieG]

I want to make the buttercrust corn pie for my wine club this Wednesday, but I'm not sure how far in advance I can make it. Do you think it will still be good if I make it the night before? Thanks!


Cookie

[Julia1Pin]

For some reason, I thought it tasted even better the next day

[SusanL]

I agree with Julia but thought that the bottom was a little soggy the next day, but the flavors were excellent! Thanks for bringing this thread back because corn is just starting to come in and plan to make it this weekend!!

[CookieG]

Thanks. I think I will make the salsa tonight and then try to cook the pie tomorrow morning....hopefully it won't get too soggy before dinner time. The recipe has gotten so many good reviews, so I'm looking forward to it.

--Chris

[Irene Bartlett]

I have to agree with JLia. I didn't like this recipe at all. My husband liked it a lot. The only thing I liked was the salsa.

[marshalynne]

We loved this! I used "justwhites" (powdered egg whites), no olives as my DBF hates green ones and used regular vidalias. I found I needed to add 5 more minutes to cooking time. We served it as a side to grilled chicken and had leftovers for lunch and dinner the next day. YUMMY! I did use the fresh corn as it is really good around here. Will be making this alot.