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Corn Pie
1 1/4 cup fine cracker crumbs
1/2 cup melted butter or margarine
2 tablespoons butter or margarine
1 1/4 cup milk
1 8-ounce can whole kernel corn, drained
1/2 teaspoon salt
2 tablespoons or more of lemon pepper
2 tablespoons flour
1 1/2 cop chopped onion
2 eggs beaten
Combine crumbs and melted butter. Reserve 1/2 cup for topping. Line a 9 inch pie pan with remaining crumbs. Combine butter and 1 cup of milk, corn, salt , lemon pepper. Bring to a boil. Reduce heat and cook 3 minutes. Add flour to remaining 1/4 cup of milk and mix to make smooth paste. Add slowly to hot milk-corn mixture stirring constantly. Cook 2 to 3 minutes. Add onion, add eggs slowly, stirring constantly. Pour into crumb-lined pan. Sprinkle remaining crumbs on top Bake in oven (400) for 20 minutes.
“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky
The Bohri Muslim snack, Cream Tikka, has no cream in it. The mutton or lamb mince has to be pounded so finely, the tikka (like a cutlet) just glides down your throat. It is the mince which is "creamy" in texture.
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