Source: Vegetarian Times
Makes 6-8 servings
6 TB butter, softened
2 TB sugar
½ tsp salt
3 eggs
2/3 cup yellow cornmeal
2/3 cup flour
1 cup light cream
1 ½ cup corn
½ cup chopped fresh basil
1 tomato, chopped
½ tsp salt
¼ tsp pepper
½ cup shredded cheddar
1. For cornmeal crust, in food processor puree butter until smooth; add sugar & ½ tsp salt; beat until combined. Beat in 1 egg. Transfer to large bowl & stir in cornmeal & flour until a dough forms; form into a disc & wrap in plastic. Chill at least 30 minutes.
2. Preheat oven to 350. Press dough evenly onto bottom & sides of pie plate. Cover with foil & bake 10 minutes; remove foil & bake 6 minutes more.
3. Meanwhile, whisk together 2 eggs & cream. Stir in corn, basil, tomato, salt & pepper. Pour into crust; top with cheese; bake 45 minutes or until set.
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