She has a connection with four South Carolina Baptist churches and feels a close association with all of them. Her name is Claudia Meadows Burdette, and she lives in Hampton County.
Claudia’s recipe for Corn Pie is one you’ll want to clip. All the ingredients will be available almost any time in your refrigerator or pantry for you to use on that day when you need another dish for dinner.
Her Aunt Mary gave her the original old family recipe, but Claudia has adjusted it to bring it to the useful dish it is today.
Claudia grew up in Brunson in Hampton County and was a member of Brunson Baptist Church. Her father and a brother were both deacons.
After college, she lived in North Carolina a short time, then moved to Edgefield. She was an involved member at Edgefield Baptist Church for eight years as GA leader and teacher for a young members’ Sunday school class, etc.
Claudia now lives with her husband in Blackville, where she is a member of Mt. Calvary Baptist Church in Elko. David O’Donnell has been pastor there almost four years.
Claudia and Stephen frequently attend Barnwell First Baptist Church to visit family members. Keith Richardson is pastor of the large church. They offer three services on Sunday with an attendance of 420-plus.
Stephen is a forester working with American Forest Management. Claudia is program coordinator of the continuing education program at Denmark Technical College.
One thing that has remained a constant – and comforting – dinnertime experience for Claudia’s family, no matter where they were attending church, is her corn pie.
This is a good recipe Claudia is sharing with us. Cook it in a bake-and-serve dish, because, although the interior is somewhat soft, it can still be spooned onto a plate. This will be good anytime, but plan to have it this weekend when you prepare it after church and have it for a late … Sunday Dinner.
Corn Pie
1½ cups milk
2 eggs
1 tablespoon butter, melted
Salt and pepper to taste
¼ cup flour
1 tablespoon sugar
1 15-ounce can whole kernel corn
Beat eggs with egg beater. Add milk, sugar, butter, salt and pepper. Beat all together.
Mix flour and corn and add the liquid mixture to the corn.
Bake in a 9-inch square, greased casserole dish at 450 degrees for 40-45 minutes. Serves 8.