I found this recipe whilst surfing around the internet, as one does. I had bookmarked it, and then copy-pasted it into a document of Things I Want to Make, where it languished for about a year until I finally, randomly decided that it was about time. As I set about marshalling my shopping list to make sure I had all necessary components, I noticed that the credited author, Diane Clement, is local to me - a fellow Vancouverite, whose Tomato Fresh Food Cafe I have visited in the past, and whose cookbook "At The Tomato" is on my bookshelf, where it has been for a number of years.When I got home, I cracked open the cookbook and discovered that the very same recipe had been waiting for me, at home, all this time.
It was delicious. And easy! It's a sort of quiche-y affair, and sort of a cornbread-y thing, and not quite a spoonbread. I will be making this again and again - for brunch, for lunch, for dinner, and maybe even for some kind of snack. It was easy, too - no fussing with pastry (which I enjoy, but don't always have the patience for at blink-o'clock in the morning. I suspect it is a useful make-ahead, where you leave it unbaked in the fridge the night before, and then simply pop it into the oven in the morning. In fact, I think I'll try that next.
The only significant addition that I made to this recipe was to sprinkle some smoked paprika over the top as a finisher. It gave a lovely smokey highlight to the dish without taking over the lovely corn-forward flavour. I also omitted the melted butter from the original recipe.
Santa Fe Corn Pie
(adapted from Diane Clement's At The Tomato)
3 large eggs, beaten
1 cup creamed corn
1 1/4 cups frozen corn – thawed by running it under hot water (in a strainer)
1/2 cup yellow cornmeal
3/4 cup sour cream
1 cup Monterey jack cheese grated
5 canned mild green chiles, chopped
1/4 teaspoon worchestershire sauce
few shots Tabasco sauce
3 tablespoons green onions, thinly sliced
1 teaspoon pimenton (smoked paprika)
Spritz a 10" pie plate with canola spray.
In a large bowl, combine all ingredients and stir with a big mixing spoon until thoroughly combined. Pour into the pie plate and bake, uncovered, at 350 F for about 45 – 50 minutes or until golden and firm in the middle.
She notes that the pie may be baked ahead and refrigerated for up to 3 days. I did take my leftovers to work for lunch the following day, and it warmed up beautifully in the microwave. Alongside a big green salad, it was a light, yet filling work lunch.