Cookstr.com

Cheddar-Corn Impossible Pie

Updated August 25, 2016
This image courtesy of Mark T. Shapiro

When you think there’s nothing in the house for supper, or when relatives suddenly appear for Sunday lunch, here’s the answer. The flour mixture in this vegetable-packed dish magically forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa and a cabbage-carrot slaw.

Makes4 servings

Cooking MethodBaking

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free

MealBrunch, Dinner, Lunch

MoodStressed

Taste and TextureCheesy, Salty, Savory

Type of DishCasserole, Savory/pot Pie

Ingredients

  • 2 tbsp (25 mL) dry bread crumbs
  • 10 slices bacon, cooked and crumbled
  • 1 cup (250 mL) shredded mild Cheddar cheese
  • 1 onion, finely chopped
  • Half sweet green pepper, diced
  • 1 cup (250 mL) corn kernels
  • ¼ tsp (1 mL) pepper
  • Pinch salt
  • Pinch cayenne pepper
  • ½ cup (125 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 2 tbsp (25 mL) shortening
  • 4 eggs
  • 2 cups (500 mL) milk

Instructions

Grease 10-inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs. Combine bacon, Cheddar, onion, green pepper, corn, pepper, salt and cayenne; sprinkle over bread crumbs.

In bowl, stir together flour and baking powder; cut in shortening until in fine crumbs. Add eggs and milk; whisk just until smooth. Pour over bacon mixture.

Bake in 350°F (180°C) oven for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes.

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Mmm! This looks really yummy! Quite a perfect meal for a Sunday afternoon!

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