Thursday, August 26, 2010

Corn Pie & Mac & Cheese Count as Veggies at a Meat & Three, Why Not in my House?

Tonight, my auntie and I ventured out to Graeter's for ice cream sundaes before dinner. She admits she is a bad influence on me, but the dinner I made was pretty decadent, too. When I lived in Nashville, I was always amazed at the things they counted as veggies. Tonight, I just needed some fried okra or white beans and my meal would've fit in at Swett's or Monell's. I made bbq pork chops (slathered with Sweet Baby Ray's and baked), corn pie and macaroni & cheese (my slap-dash version, chronicled in an earlier post). A green salad would probably have been a good idea, but it didn't happen.

Corn Pie
8 ears corn
3 eggs
1 & 1/2 c. milk (I used skim)
1 tbsp. sugar
Salt & pepper
1 tbsp. grated onion
1/2 c. heavy cream
1 & 1/2 tbsp. butter, cut into small pieces
Preheat oven to 425 degrees. Slice corn off cob into well-buttered, deep-dish pie plate. Beat eggs well. Add milk, sugar, salt & pepper. Beat. Add onion. Stir into corn. Pour cream over the top & dot with butter. Sprinkle with paprika. Bake 40-45 minutes, until set. Allow to cool 5 minutes before cutting into wedges & serving.

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