Click for Cookbook LOGIN
"The belly rules the mind."--Spanish Proverb

Corn Lorraine Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Corn Lorraine is from Corinth United Methodist Church Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-9" unbaked pie shell with high fluted edge. Tub the inside with 1 tsp soft butter and chill for 1 hour.
1 lb sliced bacon -fried crisp & drained
1 Tbsp bacon drippings
1 cup chopped onion
1 cup finely shredded Swiss Cheese
2 eggs slightly beaten
1 (17 oz can) cream style corn
pinch cayenne pepper, black pepper 2/3 cup evaporated milk
Directions:
Directions:
In bacon drippings saute onions. Reserve 6 slices of bacon for garnish.
Crumble the rest of the bacon and mix with onion. Spread in chilled crust. Top with 1/2 cup cheese.
Blend beaten eggs with corn, and peppers to taste. Scald the 2/3 cup of evaporated milk .
Blend remaining 1/2 cup cheese into corn; add milk and pour into pie shell.
Bake 10 min. at 450 degrees, reduce quickly to 325 and bake 25 minutes more.
Arrange reserved bacon on top the pie, the last 5 minutes. Cool slightly and serve. Serves 6 people

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1862W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!