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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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While thinking of a shortcut for what we Pennsylvania Dutch call Corn Pie , I thought of using biscuit mix instead of pied dough. I tried my version on some friends who were visiting, and they scraped the dish clean! Ingredients:
2 cups diced peeled potatoes |
1/2 cup chopped onion |
1-1/2 teaspoons salt |
1/2 teaspoon pepper |
2 cups water |
4 cups fresh corn |
2-3/4 cups milk, divided |
1/4 cup sliced green onions |
2 tablespoons minced fresh parsley |
6 hard-cooked eggs, sliced |
3 cups biscuit/baking mix |
Directions:
1. In a large saucepan, place the potatoes, onion, salt, pepper and water. Bring to a boil. Cook, uncovered, for 5 minutes. Add the corn; return to a boil and cook for 2 minutes. Drain. Add 1-3/4 cups milk, green onions and parsley.
2. Pour into a greased 13-in. x 9-in. baking dish. Top with eggs. Combine the baking mix and remaining milk just until smooth; drop by teaspoonfuls onto corn mixture. Bake at 450° for 13-15 minutes or until a toothpick comes out clean. Yield: 6-8 servings.
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