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Award-Winning Corn Pie

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“My mom's award-winning corn pie! This is such a GREAT variation on traditional corn side dishes. This recipe is ALWAYS requested, so be prepared. Don't skimp on the cracker crumbs - I go heavy on them in the recipe - and this is truly the best when you use butter-flavored crackers (Club crackers or similar) - just not the same w/ saltine-type crackers. Enjoy this! I usually always double this recipe and make two pies, 'cuz everyone takes seconds (and thirds!) This also is simple to make ahead, then just bake when you're ready - perfect for after church or when you're in a hurry!”

Ingredients Nutrition

  • 1 14 cups butter-flavored cracker crumbs (we prefer Club brand crackers in the green box)
  • 12 cup melted butter
  • 2 tablespoons butter
  • 1 14 cups milk
  • 2 cups fresh corn or 2 cups canned corn
  • 12 teaspoon salt
  • 2 tablespoons flour
  • 12 teaspoon onion salt
  • 2 eggs, beaten


  1. Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
  2. Line a 9" pie pan with remaining crumbs.
  3. Combine 2 T butter, 1 cup milk, corn and salt.
  4. Bring to a boil.
  5. Reduce heat and cook 3 minutes.
  6. Add flour to remaining 1/4 cup milk; mix to a smooth paste.
  7. Add slowly to hot corn/milk mixture, stirring constantly.
  8. Cook 2-3 minutes, or until thick.
  9. Cool slightly.
  10. Add onion salt, then add eggs slowly, stirring constantly.
  11. Pour into crumb-lined pie pan.
  12. Sprinkle remaining crumbs over top.
  13. Bake at 400°F for 20 minutes.

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