Vidalia Onion Bacon Pie

- Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

Add 1/4 cup of chopped green onion to the filling to add a splash of green.


Cooking spray
1/2cup cornmeal
1/2cup all-purpose flour
1teaspoon baking powder
1/2teaspoon salt
1 egg
2tablespoons butter
2 to 4tablespoons ice water
1tablespoon butter
3medium Vidalia or sweet onions, slivered
2 eggs
1/2cup half-and-half
1/2teaspoon salt
1/4teaspoon freshly ground black pepper, plus more for top
1cup (4-ounces) shredded white Cheddar cheese
1/2cup corn kernels, fresh or frozen
4slices thick, smoky-style bacon, cooked and chopped


  1. To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.
  2. Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
  3. Preheat oven to 350F.
  4. To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.
  5. Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels,  onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
  6. Bake 40 minutes, until top is set and browned.

Recipe by Nancy Vienneau.

Nutritional Info *per serving

  • Calories 239
  • Fat 15g
  • Cholesterol 106mg
  • Sodium 650mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 10g