Old-fashioned recipe: How to make corn pie with ground beef crust
A good meat-stretcher is a corn pie with a meat crust. Bake a pie shell of chopped beef, fill with quick-frozen corn, tomato, and green pepper, and you have a mouth-meltingly delicious corn pie that’s a conversation piece as well as a satisfying mainstay. Here’s the recipe. (Below, also see the bonus recipe for rice pie with ground beef crust!)
Corn pie with ground beef crust (a meat crust)
1 egg, slightly beaten 1/2 cup milk 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce 1 tablespoon chopped onion 1 cup soft bread crumbs 3/4 pound chopped meat 1 box frozen sweet corn, thawed 1 cup canned tomatoes, drained 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon basil, if desired 1 tablespoon butter or margarine Green pepper rings
Combine egg, milk, seasonings, onion and crumbs. Let stand 5 minutes. Add meat and mix well. Pack mixture firmly on bottom and sides of 9-inch pie plate. Press another 9-inch pie plate on top of mixture to hold it in place. Bake in moderate oven (350 F) 7 minutes; then remove top pie plate and bake 3 minutes longer.
Combine Birds Eye Golden Sweet corn, tomatoes, and seasonings. Turn into hot meat shell and dot with butter. Arrange green pepper rings, which have been cooked in boiling salted water until tender, on top. Return to oven and continue baking for 20 to 25 minutes. Serve from pie plate. Makes 6 servings.
Bonus recipe: Rice pie with ground beef crust (1957)
1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup chopped onions 1/4 cup chopped green pepper 1 teaspoon salt 1/4 teaspoon black pepper 3 cups cooked rice 3/4 cup American cheese 2 cups tomato sauce
Mix beef, breadcrumbs, onion, green pepper, salt and 1 cup tomato sauce together. Put mixture onto bottom and sides of 10-inch pie plate. Bake at 350 degrees for 30 minutes. Combine rice with the remainder of tomato sauce and 1/2 cup cheese. Spoon into meat pie shell and top with remaining cheese. Bake 5 minutes longer.