|Margarita's International Recipes|
Corn pie is Chile's national dish and though I'm not a big fan of corn, I knew I had to make it. Good thing I did because, even though mine didn't turn out right, it was quite tasty, specially served as a leftover.
The pie consists of three layers: one of chunks of chicken, another of seasoned ground beef, and a final one of pureed corn. I had no problems with the chicken nor the beef - but I wasn't able to get the puree to have the right consistency. The problem was that in order to pass it through a sieve, as the cookbook recommended, I had to add more water to the corn (I was out of milk by then) - and that made the mixture too watery once I went to cook it. I suspect that the corn is supposed to harden into a crust, mine was watery and my husband insisted in calling a dish a "corn soup" rather than a pie (he still enjoyed it). So, if you do make it, don't try to pass it through a sieve, just go ahead and cook it.
One thing that amused me about this dish is that the ground beef in the recipe is made almost exactly, if not exactly, like Argentine empanada filling. Indeed, it incorporates raisins, olives and hard-boiled eggs - just like my mother's empanadas. When I made it I skipped the olives and eggs, because I don't like them, but if you are fond of either or both, they will add a more authentic flavor.
One last warning is to not add too much sugar. I think I overdid it, and my daughter thought the pie was too sweet to eat (imagine that).
Adapted from a recipe in Ruth Van Waerebeek-Gonzalez's The Chilean Kitchen