Cheddar Sweet Corn Pie (Print Version)
# Ingredients:
→ Dairy and Alternatives
01 -
2 tablespoons unsalted butter, plus extra for greasing the baking dish
02 -
2/3 cup milk, half plant milk and half dairy milk or half and half
03 -
2 cups (about 8 ounces) grated mild cheddar and fontina cheese, divided
→ Vegetables and Aromatics
04 -
1 cup finely chopped yellow onion
05 -
1 medium garlic clove, minced
06 -
4 cups fresh corn kernels or thawed from frozen (from 6 large ears)
07 -
3 tablespoons chopped fresh chives, divided (optional)
→ Baking and Seasonings
08 -
3/4 cup panko bread crumbs, divided
09 -
1 teaspoon kosher or sea salt
10 -
3/4 teaspoon ground white pepper
11 -
Paprika, for garnish (optional)
→ Eggs
12 -
3 large eggs
# Instructions:
01 -
Preheat the oven to 375°F and position the rack just above the center. Lightly butter a standard pie plate to prevent sticking.
02 -
Melt 1 1/2 tablespoons of butter in a medium skillet over medium-high heat. Add chopped onion and cook for 4 minutes until edges are golden. Reduce heat to medium, add minced garlic, and cook for 2–3 minutes until fragrant but not browned.
03 -
In a medium mixing bowl, combine the cooked onion and garlic, corn kernels, milk, 1 1/2 cups cheese, 1/2 cup panko, salt, white pepper, and 2 1/2 tablespoons chives if using. Mix thoroughly, then add eggs and stir to blend well.
04 -
Pour the corn mixture into the prepared pie plate, smoothing the surface evenly.
05 -
Melt the remaining 1/2 tablespoon butter and allow to cool slightly. In a bowl, mix with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle this mixture evenly over the pie filling.
06 -
Place the pie plate on a rimmed baking sheet for stability. Bake for about 35 minutes until puffed, set, and lightly browned. Cool for 5–10 minutes before serving. Garnish with paprika and extra chives if desired.