Reviewed: Aug. 29, 2011

While this is not bland, it is not full of flavor either. Although I like hard boiled eggs, their flavor did not blend with the rest of the ingredients. This might be a once-a-year dish, definitely not a staple.

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Reviewer:

ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

Reviewed: Jul. 29, 2011

When I came across this recipe, I just had to make it. I am Pa. Dutch and my Nana used to make this. This is excellent! She used to put chopped parsley in it. I tried it with the chicken too, so good. For the chicken I had to add a little more milk.The sweetness of the corn with the crust, just goes together so well. You have to try this with fresh sweet corn, also really good.Thanks for this recipe!

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Reviewer:

cam

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 16, 2011

This is very good. I used fresh corn since it was in season. You need about 6-8 ears of corn cut off cob. Take about 1/3 of the corn and put in blender to make cream corn. Also added a pinch of parsley to add a little color. You can also heat a little milk to put over each serving after it is done if you like more juice

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Reviewer:

Abressler

Reviewed: Jun. 23, 2011

Something different for our family. This was a good and unusual way to eat your vegetables. We liked it, but thought it lacked celery and onions. Need to go heavy handed when adding the pepper. It baked up nicely and served well without falling apart. Most definitely best when eaten the first time as the crust is not as good the next day. Thanks Imlizard for sharing a Pennsylvania treat. My husband has family there and that is why I chose your recipe.

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Reviewer:

Molly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jun. 18, 2011

Coming from Lancaster, PA...I'm very familiar with corn pie, my husband however was not. He requested corn chowder and I figured I'd do him one better. It's such a great summer meal when served with a nice green salad topped with sweet & sour dressing. Next time I will be adding some celery and onion as well as just having a single crust to top it. Thank you IMLIZARD for posting this recipe, can't wait for corn season to get into full swing!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Apr. 30, 2011

bland

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Reviewer:

susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Nov. 24, 2010

What an excellent recipe! It was delicious and very Pennsylvanian Dutch. Very easy to make and I would not change a thing!

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Reviewer:

Carolyn

Cooking Level: Intermediate

Living In: Wernersville, Pennsylvania, USA

Reviewed: Sep. 26, 2010

This is wonderful. I've made it as the recipe is here, and with chicken. My son liked it better with chicken. The taste is just incredible. Just because it sounds weird, don't knock it. It's amazing!

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Reviewer:

SCATTERFLAKE

Cooking Level: Beginning

Home Town: Bloomsburg, Pennsylvania, USA

Reviewed: Jan. 12, 2010

Very good! The only thing I did different is used real corn (that was in the freezer from the summer) instead of canned corn. I think that just gives it a great taste!! Very Very good!!

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Reviewer:

chasie021

Reviewed: Nov. 9, 2009

Coming from Reading,PA and growing up on corn pie I found this recipe excellent. I did double the ingredients and used a bigger pan, then I put both crusts on top and none on bottom. I added chicken and also made it without. I was excellent both ways.

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