Bottomless Corn Pie
  • 8 medium-sized ears of local sweet corn
  • 3 large eggs
  • 1 teaspoon sugar
  • enough butter for greasing the glass pie dish, + 5 tablespoons butter
  • 1 Pillsbury top pie crust (or make your own)
  1. Grease a 9-inch deep dish glass pie pan with butter.
  2. Husk and clean 8 medium-sized ears of corn.
  3. Cut off the corn into a large bowl.
  4. Scramble 3 large eggs into the cut corn.
  5. Add salt, pepper, 1 teaspoon sugar, and 5 tablespoons butter to the corn and eggs.
  6. Pour the mixture into the glass pie dish.
  7. Add on the top pie crust, and score with cuts to vent it as it bakes.
  8. Bake at 350 degrees Fahrenheit for 1 hour.
Recipe by Wolff's Apple House at