Comfort Food Week: Corn Pie and Cheese Blintz Souffle

The Corn Pie is from Celia Szew, and the Cheese Blintz Souffle is from Laurie Levenson. Incidentally, Celia is from Argentina, and we suspect the corn pie is a dish that reminds her of “home.” Turns out, the idea of home has a lot to do with comfort food: one definition of it is food that has a nostalgic memory to it. While Wikipedia doesn’t list Argentina (or Mexico’s) comfort foods, we do know, of course, that every culture has particularly homey or nostalgic dishes.

Thank you to Celia and Laurie!

CORN PIE

Ingredients:

• 1 Pie Crust

• 1 can Whole corn kernel

• 1 can Creamed corn

• 2 large eggs

• 1 cup Shredded mozzella cheese

• 1 wedge Laughing Cow Original Creamy Cheese

• 1/2 a cup Grated Parmesan Cheese

• Half a teaspoon salt

• Half a teaspoon white pepper

• Heat oven (350). Put empty crust on a shallow round baking dish, pierce all over with a fork and bake until cooked (not completely done).

• In the meantime, mix together all the other ingredients. Remember to cut the wedge in thin slices.

• Pour the mixture into the baked pie crust and put back in oven until done (about 20 min).

CHEESE BLINTZ SOUFFLE

• 1 sm. container sour cream

• 1 pkg. blintzes

• 2 eggs, beaten

• Pinch of salt

• 2 tbsp. orange juice

• 1 tsp. vanilla

• 1/2 stick butter, melted

Put frozen blintzes in casserole dish. Mix remaining ingredients and pour over blintzes. Bake 45-60 minutes at 350 degrees. Serve with sour cream, if desired. Serve warm or cold.

NOTE: Recipe can be doubled. Cherry and blueberry blintzes can also be used and are delicious.

Can substitute plain yogurt and egg beaters to lower fat and cholesterol in recipe.