This post is also available in:
Português 
Español
Corn pie is a traditional Chilean dish rooted in rural cuisine and has become a recognized delicacy throughout the country.
Contenido
How to Make Corn Pie?
This recipe will teach you how to prepare a delicious homemade corn pie in the Chilean style, perfect for making all year round.
Chilean Corn Pie Recipe
Preparation: 40 minutes
Cooking: 80 minutes
Calories: 350 kcal
Servings: 6 people
Ingredients
1. Meat Filling
- 1 kg of ground beef
- 200 ml of water or broth
- 2 tablespoons of flour
- 3 diced onions
- 1 tablespoon of merkén
- ½ teaspoon of cumin
- Salt
- Pepper
2. Corn Topping
- 500 g of corn kernels
- 100 ml of whole milk
- 3 tablespoons of chuchoca (cornmeal)
- 2 tablespoons of butter
- 5 basil leaves
- Salt
- Pepper
- Merkén
Instructions
- In a large pot, heat the oil and sauté the meat for about 8 minutes, stirring occasionally, until slightly browned. Then add paprika, salt, pepper, cumin, and sauté for another 2 minutes. Add the broth and cook for about 30 minutes over low heat.
- Add and incorporate the onions well, cooking for another 30 minutes over medium heat until the onions are soft, stirring occasionally. Turn off the heat, add the two tablespoons of flour, and stir until well combined. Taste and adjust the seasoning if necessary, cool to room temperature, and then refrigerate overnight, at least 12 hours.
- Melt the butter in a large, thick pot over medium-high heat, add the corn, and stir occasionally (if using frozen corn, make sure it thaws) for about 8 minutes. Add milk, basil, salt, pepper, and merkén (optional), and continue cooking and stirring occasionally for another 10 minutes.
- Blend the corn with an immersion blender or similar, add the polenta or cornmeal, and continue cooking over medium heat for another 5 minutes until thickened, but not dry. Taste and adjust the seasoning if necessary, and set aside.
- In clay dishes, assemble the pies by adding the meat filling (roast chicken and raisins are also optional) and covering with the corn topping. Sprinkle with granulated sugar and bake in a preheated oven at 200°C (392°F) for 45 to 60 minutes until bubbling and golden on top. Remove from the oven and let rest for 10 minutes. Serve the corn pie hot, optionally accompanied by Chilean salad.
Tips and Tricks
Clay dishes are ideal for baking corn pie due to their heat retention properties, but you can also use other heat-resistant containers.
Nutritional Information
Chilean corn pie is a source of carbohydrates, fiber, and protein, with vitamins A, C, and B complex, as well as minerals such as iron, calcium, and magnesium. Its combination of corn and meat provides energy, antioxidants, and essential fatty acids for health.
Origin and History
Corn pie is a traditional Chilean dish dating back to at least 1830. Its origin lies in mestizo cuisine, combining influences from Spanish empanadas and Andean tamales.
Did You Know?
The earliest records of Chilean corn pie date back to 1830, as a dish consumed by peasants, very popular at rural festivals and hacienda kitchens.
