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This creamy Cheddar Sweet Corn Pie is perfect for brunch or an easy dinner with friends. The golden crust and buttery filling pack in a little nostalgia and a lot of comfort. Whether you use peak-season sweet corn or pull from your freezer stash, the dish explodes with flavor and cheese in every slice.
I first baked this when my sister-in-law visited for Sunday brunch and there were zero leftovers. Now it is my go-to when corn is piled high at the market.
Ingredients
- Unsalted butter: Brings creamy texture and helps develop the golden crust; look for butter that smells fresh and sweet
- Milk: Dairy or plant milk keeps the pie filling light but just rich enough; go for whole milk or unsweetened plant milk for fullness
- Grated mild cheddar and fontina cheese: Deliver a stretchy, gooey finish; choose blocks and grate yourself for the smoothest melt
- Yellow onion: Gives a soft sweetness and base flavor; select firm onions without nicks or bruises
- Garlic: Offers aroma and a savory kick; fresh cloves are best for big flavor
- Fresh corn kernels: Bring juicy pop and sweetness to every bite; use ears with bright green husks and golden silk or good quality frozen corn
- Chopped fresh chives: Add a mild oniony note and vivid color; only use if they are perky and fresh
- Panko breadcrumbs: Supply the crisp top and hold everything together; check that panko is crisp and dry
- Kosher or sea salt: Boosts every ingredient and keeps the dish perfectly seasoned; choose natural coarse salt for best results
- Ground white pepper: Gives gentle background heat and a subtle bite; use fresh ground for maximum aroma
- Paprika: Gives a smoky finish and a pop of color; go for sweet paprika for a mild finish
- Eggs: Bind the mixture and create the classic custardy texture; use large eggs at room temperature for even baking
Step-by-Step Instructions
- Preheat and Prepare the Dish:
- Butter a standard pie plate thoroughly, taking care to cover the edges so nothing sticks later. Preheat your oven to 375 degrees and position the rack just above center.
- Sauté the Aromatics:
- Melt most of the butter in a medium skillet over medium-high heat. Tip in the finely chopped onion. Cook for at least four minutes slowly until the edges take on golden flecks. Soften them lower and add the garlic. Cook with patience for several more minutes just until you smell that garlicky goodness—not brown or bitter.
- Mix the Filling:
- Tip the softened onion, garlic, corn kernels, milk, cheese, chives, and panko into a large bowl. Work the mixture with a spatula until even, then crack the eggs in and stir gently until everything is fully combined. You want the mixture to look loose but evenly coated.
- Fill the Pie Plate:
- Scrape the corn mixture into your buttered pie plate and use the back of a spoon to smooth the surface, gently pressing into a uniform layer.
- Create the Topping:
- Melt the last dab of butter and let it cool for a moment. Use a fork or your hands to toss it with the panko, more cheese, chives, and a pinch of salt and pepper. Shower this crumbly topping across the pie so you get an even crust.
- Bake and Cool:
- Sit the pie dish on a rimmed baking sheet to catch any spills. Bake for thirty-five minutes until the pie is puffed, golden, and firm at the center. Let it rest for a few minutes after baking to set the filling and slice cleanly. Scatter a bit of paprika or more chives if you want that extra flourish.
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I always look forward to that moment when the hot cheesy aroma fills the kitchen while baking. The mix of sweet corn and sharp cheddar reminds me of late summers spent at my grandmother's farm gathering and shucking corn together in the cool shade.
Storage Tips
Leftovers last for up to four days in the fridge if you keep them tightly covered. You can reheat individual slices in the microwave or warm the whole pie gently in a low oven to restore the crisp topping.
Ingredient Substitutions
You can swap fontina for Monterey Jack or use all cheddar if that is what you have on hand. Any mild melting cheese will do. If chives are not available, try thinly sliced scallions for a similar flavor note.
Serving Suggestions
This pie tastes wonderful on its own or beside a crisp green salad dressed with lemony vinaigrette. I love pairing it with roasted tomatoes or a dollop of tangy Greek yogurt on the side for a fresh twist.
Cultural Roots
Cheesy baked corn pies have been a part of American farmhouse cooking for over a century. The tradition grew out of using peak summer corn and home-churned cheese in a form that could feed a tableful of family with humble ingredients and simple methods.
Frequently Asked Questions
- → Can I use frozen corn for this dish?
Yes, thawed frozen corn works perfectly in this dish. Ensure it's fully drained before use for the best results.
- → What is a good substitute for fontina cheese?
You can substitute fontina with gruyere, gouda, or even Monterey Jack for a similar creamy texture and mild flavor.
- → Can I make this dish ahead of time?
Yes, you can prepare the filling in advance, store it in the refrigerator, and bake it fresh when needed for optimal texture.
- → How do I ensure the pie doesn’t stick to the dish?
Lightly butter the pie plate or use a non-stick cooking spray before pouring in the filling to prevent sticking.
- → Can I make this dish gluten-free?
Yes, simply substitute the panko breadcrumbs with gluten-free breadcrumbs to adapt this dish for gluten-sensitive diets.