• Corn Pie for Lazy Cooks

    1 vote
    Corn Pie for Lazy Cooks
    Prep: 10 min Cook: 35 min Servings: 6
    by Glenn
    37 recipes
    I LOVE corn pie. But I don't always have time to do it like grandma used to make it. This won't win any awards but it is a very acceptable corn pie to please the palate. A super side dish.


    • 1-8oz refrigerated Crescent Roll package
    • 2-8oz cans of Whole Kernel Corn (well drained)
    • 1-8oz can of Creamed Corn
    • 3 hard boiled Eggs
    • 2 tbs Butter
    • Salt and Pepper
    • Milk


    1. Pre-heat oven to 400°
    2. Spray 1½-2 quart casserole with cooking spray
    3. Line casserole with Crescent Roll mix to make a crust
    4. Place a layer of sliced Eggs on the bottom
    5. Cover eggs with 1 can Whole Kernel Corn (very well drained)
    6. Cover with 1 can of Creamed Corn
    7. Place a layer of sliced Eggs over the Corn
    8. Place Butter sliced into pats over the Corn
    9. Cover with 1 can Whole Kernel Corn (very, very well drained)
    10. Top with a layer of sliced Eggs
    11. Salt and Pepper to taste
    12. Bake for 35 minutes
    13. Allow to set for 10 minutes before serving
    14. Serve with warmed milk if desired.

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    • Glenn
      I tried the dough on top but it burned before the dough in the bowl was done. The egg roof, surprisingly,did not burn nor toughen.


      • Jann from PA
        Jann from PA
        Have not tried this updated version, but it looks promising! Didn't your eggs dry out on top? I think I'd try reversing it and put the crescent dough on top. I'm sure it was tasty. I'm all for making things easier. Good job!

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