Description
A delicious and hearty Cheddar Sweet Corn Pie, bursting with the natural sweetness of fresh corn and the richness of melted cheeses, baked to perfection with a crispy breadcrumb topping. Perfect for summer brunches or anytime comfort food craving strikes.
Ingredients
Units
Scale
For the Filling
- 2 T butter (plus extra for the dish)
- 1 C finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 C fresh or thawed corn kernels (6 large ears)
- 2/3 C milk – I use half plant milk and half dairy milk or half and half
- 2 C (about 8 oz.) grated soft cheese – I use half mild cheddar and half fontina
- 3/4 C panko bread crumbs
- 1 t kosher or sea salt
- 3/4 t ground white pepper
- 3 T chopped fresh chives, optional
- 3 eggs
Topping
- Remaining 1/2 tablespoon butter
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 T chopped fresh chives
- Pinch of salt and pepper
Optional garnish
- Paprika
- Additional chopped chives
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and position the rack above the middle. Lightly butter a standard-sized pie plate to prevent sticking.
- Sauté the aromatics: Melt 1 1/2 tablespoons butter in a medium skillet over medium-high heat. Add the chopped onion and cook for about 4 minutes until slightly browned at the edges. Reduce heat to medium, add the minced garlic, and cook for 2 to 3 minutes until fragrant but not browned.
- Prepare the filling: Transfer the cooked onion and garlic to a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups grated cheese, 1/2 cup panko bread crumbs, salt, pepper, and chopped chives. Stir until well combined. Beat the eggs and add them to the mixture, mixing thoroughly.
- Assemble the pie: Pour the filling mixture into the prepared buttered pie plate, spreading evenly.
- Make the topping: Melt the remaining 1/2 tablespoon butter, let it cool slightly. In a small bowl, combine the melted butter with 1/4 cup panko, 1/2 cup cheese, chopped chives, salt, and pepper. Sprinkle this mixture evenly over the pie filling.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for about 35 minutes until the top is slightly puffed, set, and beginning to brown.
- Rest and serve: Cool the pie for 5 to 10 minutes. Garnish with a dash of paprika and additional chives, if desired. Serve warm or at room temperature.
Notes
- Use fresh corn for the best flavor, but thawed frozen corn works well too.
- For a richer flavor, use half-and-half or cream instead of milk.
- This pie can be made ahead and reheated; it keeps well for 2-3 days in the fridge.
- Feel free to add chopped jalapeños or chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
