Chicken and Corn Cream Pie
Ingredients
Batter
- 3 whole eggs
- 1/2 cup oil
- 2 cups milk
- 2 cups all-purpose flour, plus 3 tablespoons
- 1 teaspoon salt
- 1 tablespoon baking powder
Corn cream
- 1 (15-ounce) can corn, with liquid
- 1 cup milk
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1 cup cream cheese
- 1/2 onion, finely chopped
- Olive oil (for sautΓ©ing)
Chicken filling
- Shredded chicken
- 1/2 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tomato, peeled and finely chopped
- Fresh cilantro, chopped
- Olive oil (for sautΓ©ing)
For assembly
- Grated cheese (for topping)
Preparation
Blend eggs, oil, milk, flour, and salt in a blender until smooth
Add baking powder and blend just until combined
Preheat oven to 200Β°C (400Β°F). Grease and flour a baking dish
Corn cream
Process corn (with liquid) in a food processor, reserving some kernels for later
SautΓ© onion in olive oil until soft
In a saucepan, combine processed corn, milk, flour, salt, and cream cheese
Cook over medium heat, stirring, until thickened
Stir in reserved corn kernels and fresh cilantro
Chicken filling
SautΓ© onion and garlic in olive oil until soft
Add shredded chicken, tomato, and cilantro; cook until heated through and set aside
Assembly
Pour half the batter into the prepared dish
Spread the chicken filling over the batter
Top with the corn cream
Pour the remaining batter over the corn cream
Sprinkle grated cheese on top
Bake until golden
Wet your hands and run them around the edge of the dish to prevent overflow if it rises too much
