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Corn Lorraine Recipe

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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

 

 

 

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