Quick and Easy Corn Pie Recipe with a Crispy Crust
6 servings
25 minutes
This Mexican corn pie is a true find for lovers of juicy, aromatic dishes. Its history begins in the kitchens of northern Mexico, where the combination of meat stew with a crispy corn crust became popular for its simplicity and rich flavor. Spicy spices like cumin, coriander, and cayenne pepper add depth to the pie's taste, while corn and beans provide pleasant sweetness and texture. The cheese layer makes the dish even more tender and hearty. This pie is perfect for a cozy family dinner or a friendly gathering, especially when accompanied by fresh cilantro and sour cream. Its crispy crust contrasts with the soft, aromatic stew, creating a perfect balance of flavors and textures that delights from the first bite.
1
Preheat the oven to 180 degrees.
2
Melt the butter. Continue cooking while stirring. Remove from heat and pour into a bowl.
- Butter: 6 tablespoons
3
Return the pan to high heat. Cut the beef into cubes, season with salt and pepper. Place in the pan and fry for about 8 minutes. Add the chopped onion and garlic, fry for about 4 minutes. Add chili pepper, cayenne pepper, cumin, and coriander.
- Beef tenderloin: 450 g
- Onion: 1 head
- Garlic: 4 cloves
- Ground red pepper: 2 tablespoons
- Cayenne pepper: 0.3 teaspoon
- Ground caraway: 1 tablespoon
- Ground coriander: 1 teaspoon
4
Stir until a spicy aroma appears.
5
Add corn, beans, tomatoes, and chicken broth. Bring to a boil, then add cheese. Reduce heat and simmer for 5 minutes. Remove from heat, add leeks and cilantro. Season with salt and pepper to taste.
- Fresh corn kernels: 220 g
- Beans: 1 jar
- Tomatoes: 800 g
- Chicken broth: 1 glass
- Cheddar cheese: 100 g
- Leek: 3 bunchs
- Cilantro (coriander leaves): 35 g
- Salt: to taste
- Ground black pepper: to taste
6
Mix cornmeal, flour, sugar, 1 teaspoon of salt, baking powder, and baking soda in a large bowl. Beat the eggs and add sour cream and buttermilk in another bowl. Mix thoroughly until smooth. Pour the mixture into the first bowl and mix well.
- Cornmeal: 1 glass
- Wheat flour: 1 glass
- Sugar: 4 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 0.3 teaspoon
- Chicken egg: 2 pieces
- Sour cream: 7.5 tablespoons
- Buttermilk: 2.5 tablespoons
7
Using a large spoon, pour the batter over the stew, the layer should be even, and place it in the oven for 20 minutes.
8
Let the pie cool and serve with sour cream. Enjoy your meal!
- Sour cream: 7.5 tablespoons
