Yum! Yum! There’s simply no other way to describe this Sweet Corn Pie.
Did you hear those words?
Sweet. Corn. Pie.
Uh. Yes, please!
Ever since I began broadening my cooking horizons, I’ve been scrolling through Pinterest looking for recipes that my family and I might enjoy. But rarely do I veer off the “Cooking for Dummies” beaten path. The recipes I attempt must be simple and require ingredients that I already have in my fridge or pantry. Most importantly, though, the recipes cannot contain “google” ingredients. You know the ones. Those strange ingredients you’ve never heard of so you’re forced to either call your mom or perform yet another google search that begins with, “What the heck is a…”
Let’s face it. If I have to google an ingredient, there’s a pretty good chance it’s not in my kitchen and an even greater chance I’m not going to try the recipe.
Fortunately for me, the recipe for this Sweet Corn Pie (There are those delicious words again!) was simple and straightforward. No google required. (You can find the recipe over at Natural Comfort Kitchen.)
I must say that my Sweet Corn Pie turned out perfectly. Well, almost…
You see, I didn’t have Panko crumbs so I substituted crushed Ritz crackers. And I didn’t have quite enough crackers but thought I’d get away with it because who besides me was gonna know how crumbly the pie topping was supposed to be?
I also didn’t have white pepper so I substituted black pepper. And I really should have googled the difference between the two. If I had, I would have known that my substitution of black pepper should have been in a smaller quantity because white pepper has a much milder flavor.
I didn’t have garlic cloves so I used minced.
I didn’t have kosher or sea salt so I used good ol’ table salt.
I didn’t have frozen or fresh corn so I used canned.
And lastly, I didn’t have a round pie plate so I used a rectangular casserole dish instead.
Now, you might be thinking the shape of the dish doesn’t make any difference. Au contraire, my friend. My grandmother and my great aunt prepared the same cornbread recipe all of their lives. The only difference was the shape of the pan they each used and my dad swore that my aunt’s cornbread in a round pan was much better than my grandmother’s cornbread in a square pan! Apparently, the shape of the dish is vital! Sadly, I don’t own a round pie plate. Why would I? I don’t bake pies. (Except for shepherd’s but that’s not really pie, now is it. 😉 )
So it seems my culinary masterpiece was not perfect at all. I improvised all the way through the recipe. But amazingly, the dish was wonderful. Three out of four in my household agree!
As I was eating my slice of sweet corn deliciousness and marveling at how flexible my cooking skills have become, I began to think (“A dangerous pastime – I know!”).
Wouldn’t it be nice if I was just as flexible in other areas of my life? Wouldn’t it be nice if we all were?Instead of whining and complaining when we don’t have everything we want or even need, what if we learned to appreciate and make the best of all we do have?
Instead of counting people out or trying to make others fit our mold, what if we learned to appreciate the uniqueness of those around us?
Instead of insisting on a round pie plate way of doing things, what if we listened to the ideas of others, tried something new and acknowledged that a square pan might be just as good as a round one?
Hmm. That’s a whole lotta “What ifs” in one slice of Sweet Corn Pie! Oops – I mean chunk of Sweet Corn Pie – er – uh – maybe it’s Sweet Corn Casserole…
… ‘Cause everyone knows it can’t be pie unless it’s baked in a round pie plate! 😉