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Bacon and Corn Pie with Cornmeal Crust

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"All sorts of dishes are made with bacon and corn in the South, and if you reduced the kernels and added some lima beans in this lusty pie, it might well be called a succotash pie. What gives it distinction is the crispy cornmeal crust that is lightened by both flour and baking powder. Just be sure not to mix the dough too much and to pat (not roll) it out."

List of Ingredients

For the filling:
â—¦ 8 thick slices bacon, cut into small cubes
â—¦ 2 medium onions, chopped
â—¦ 1 medium green bell pepper, seeded and chopped
â—¦ One 12-ounce package thawed frozen corn kernels
â—¦ 1 ½ cups half-and-half
â—¦ 2 large eggs, beaten
â—¦ 1 cup grated Swiss cheese
â—¦ ¼ teaspoon ground nutmeg
â—¦ Salt and freshly ground black pepper to taste

For the crust:
â—¦ 1 cup yellow cornmeal
â—¦ ½ cup all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon salt
â—¦ 4 tablespoons vegetable shortening, chilled
â—¦ ¼ cup milk


Recipe

To make the filling, fry the bacon in a large, deep skillet over moderate heat till crisp; drain on paper towels. Pour off all but 2 tablespoons of grease, add the onions and bell pepper, and stir till softened, about 8 minutes. Add the corn, stir for 3 minutes longer, remove from the heat, and let cool for 5 minutes. Add the half-and-half, eggs, cheese, nutmeg, and salt and pepper, stir till well blended, and set aside.

Preheat the oven to 400° F. Grease a 9-inch pie dish and set aside.

To make the crust, combine the cornmeal, flour, baking powder, salt, and shortening in a bowl and work the mixture with your fingers till well blended. Add the milk and stir just till the dough gathers into a clump. On a lightly floured surface, pat the dough out into a manageable circle, fit it into the prepared pie dish, and press it firmly on the bottom and up the sides. Fold excess dough under and crimp the edges.

Sprinkle the bacon over the bottom of the crust, scrape the filling evenly into the dish, and bake till golden, about 50 minutes. Let the pie cool for about 20 minutes before serving in wedges.

Makes 6 servings