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1. Preheat oven to 350 degrees F
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2. Drain and reserve the liquid from the corn
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3. Pour the reserved liquid into a 1-cup measuring cup.... If the liquid does not fill the cup then add lukewarm water to bring it up to 1 full cup of liquid.
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If you use whole corn, blend it once or twice to get it a little more mashed
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Pour the 1 cup of liquid and the egg into a large bowl. Add the salt and white pepper and beat to mix well
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Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.
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Add butter to a medium saucepan at medium heat until the butter melts. As soon as the butter melts , add the onions, bell peppers and hot pepper/ flakes and sauté until onions are translucent
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Pour in the milk, stir and bring the mixture to a boil.
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When the mixture comes to a boil, immediately stir in the cornmeal and reduce the heat to low.
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Let cook on low for 4 mins
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Stir intermittently
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Add the whole corn and stir to mix. Let the mixture continue to cook on low heat until it comes away easily from the sides of the pot
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Cook about 5 minutes
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Remove the pot from the heat and stir in 1/2 cup of cheese.
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Transfer to cupcake/ muffin tins (sprayed beforehand with cooking spray )...
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See the color of the bell peppers poking through . If you want to make it prettier use Mexican corn ( which already has bell peppers )😊
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Another look at your handiwork... Clean up all spills...
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Smooth the surface and add the other 1/2 cup of cheese on top
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In the oven... Bake for 30 mins or until the cheese is melted and golden brown!
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Check on it periodically
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Let rest for at least 30 mins before serving...look at that color
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See the finished product
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Another look at the corn pie cups!! They were a hit for thanksgiving ...they are great for events with many people.. No need to cut anything! Just serve one to each person
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Sitting on a plate with the rest of the tasty food !
Ingredients
| Water | |
| 1 | Tin whole corn or creamed corn |
| 1 | Teaspoon Salt |
| ½ | Teaspoons Ground white pepper |
| 1 | Egg, room temperature |
| 8 | Tablespoons Fine cornmeal |
| ¼ | Cups (2 oz) unsalted butter |
| ¾ | Cups Diced onions |
| ¾ | Cups Chopped bell peppers - red, green, orange |
| Minced hot pepper (or red Pepper Flakes) | |
| 1 | Cup Evaporated milk |
| 1 | Cup Grated sharp cheddar cheese |
| Measuring cups | |
| Blender | |
| Muffin tin/ cupcake pans |