Description
This Cheddar Sweet Corn Pie is a delightful savory pie that combines the sweetness of corn with the richness of cheddar and fontina cheeses. Perfect for brunch or a cozy dinner, this pie is sure to become a new family favorite.
Ingredients
Units
Scale
For the Pie:
- 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
- Paprika (optional)
For the Topping:
- 1/2 tablespoon butter
- 1/4 cup panko
- 1/2 cup cheese
- 1/2 tablespoon chives
- Pinch of salt and pepper
Instructions
- Preheat oven to 375°F: Move rack above middle position. Lightly butter a standard-sized pie plate.
- Saute Onion and Garlic: In a skillet, melt 1 1/2 tablespoons butter. Add onion and cook until slightly browned. Add garlic and cook until fragrant.
- Mix Ingredients: Combine onion/garlic mixture with corn, milk, cheese, panko, salt, pepper, and chives. Add eggs and mix well. Pour into the pie plate.
- Prepare Topping: Melt remaining butter and combine with panko, cheese, chives, salt, and pepper. Sprinkle over the pie filling.
- Bake: Bake for about 35 minutes until slightly puffed and set.
- Serve: Cool slightly before serving. Top with paprika and additional chives if desired.
Notes
- This pie can be prepared and baked in advance and keeps well for a couple of days.
- Great for brunch, serve with mimosas for a delightful meal.
Nutrition
- Serving Size: 1 slice
- Calories: 320 cal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 145mg
