Cornmeal Pie with Cheese Topping

Prep:15minCook:30min

This moist cornbread makes the perfect companions to chili. This recipe came from Abby Mandel’s Cuisinart Classroom cookbook (1980) so the entire recipe is made in the food processor using the metal blade and the shredding blade.

Updated at: Thu, 17 Aug 2023 03:50:24 GMT

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Ingredients

8 servings

⅔ cupunbleached all-purpose flour

⅔ cupcornmeal

¾ tspsalt

2 tspdouble-acting baking powder

10 ozColby cheese

chilled, I use any cheddar in the refrigerator

2scallions

large, including the green tops, cut into 2-inch lengths

1jalapeno pepper

canned, split and seeded, I use the slices in the jar in the refrigerator....., about a palm full rinsed and seeds removed

1 x 12 ozwhole yellow corn

can, drain and save the liquid

⅓ cupvegetable oil

2eggs

large

½ cupliquid

use the liquid you saved from draining the corn and then add milk to make it the needed total volume

2 tablespoonssugar

Instructions

Step 1

Preheat the oven to 425 degrees and adjust the rack to the middle level.

OvenPreheat

Step 2

Metal Blade: Combine the flour, cornmeal, salt and baking powder in the work bowl and process for 10 seconds. Remove the mixture and reserve it.

Step 3

Shredding Disc: Shred the cheese, using light pressure. Remove and reserve all but 4 tablespoons.

Step 4

Metal Blade: Add the scallions and jalapeno pepper to the work bowl and mince them by turning the machine on and off about 6 times. Add the corn, oil, eggs, liquid and sugar and process the mixture for 30 seconds. Blend in the reserved flour mixture, turning the machine on and off 3 or 4 times or until the flour just disappears. Do not over process the mixture.

Step 5

Sprinkle a thin layer of the reserved cheese on the bottom and sides of a buttered 11-inch round pie plate or baking dish. Ladle the batter into the dish, and bake for 18 minutes. Remove the pie from the oven and sprinkle it with the remaining reserved cheese. Bake it for 4 minutes longer or until the cheese is melted. Let the pie cool for 10 minutes, then cut it into wedges to serve.

Step 6

Note: This dish can be baked in advance without the cheese topping. To reheat before serving, sprinkle on the cheese and bake the pie in a 350 oven for 10 minutes or until cheese is melted and the pie is warm.