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In the kitchen: Corn and tomato pie recipe

Tomato Head makes a corn and tomato pie.


2.75 cups all- purpose flour

3/4 tsp. Salt

1 Tbl plus 1 tsp baking powder

½ stick unsalted butter

1 1/4 cup buttermilk

3/4 cup Mayonnaise

3 Tbl lemon juice

3 ½ cups fresh corn kernels

1 ½ cups shredded mozzarella cheese

Black Pepper

2-3 Tomatoes



In a medium bowl, mix all dry ingredients together.  

Cut butter into dry ingredients with a pastry cutter or 2 knives. 

 Stir in buttermilk until a soft dough forms. 

Pat dough down into a greased 12-inch pie dish or cast -iron skillet.  

Bake in a preheated 400-degree oven for 12 minutes.  

Remove from oven and set aside.

Cut Tomatoes in half and slice into ¼ inch slices.  Set aside.  

Combine mayonnaise with lemon juice.  

Pour mayonnaise mixture over biscuit, spread around with the back of a spoon to cover completely.  

Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper.  

Sprinkle corn over mayonnaise mixture.  

Bake for 20 - 30 minutes, until cheese has melted and starting to brown. 

Remove the biscuit from the oven and overlap tomatoes on top of biscuit. 

Allow to cool for 5 minutes, cut into wedges and serve with a salad as a main dish or alongside Fish, Chicken or Steak as a side dish.