Description
This Cheddar Sweet Corn Pie is a comforting and savory dish combining fresh corn kernels, creamy cheese, and aromatic chives baked to perfection with a crispy panko topping. Ideal for a cozy family meal, this recipe balances the sweetness of corn with the richness of mild cheddar and fontina cheese, all enveloped in a tender, cheesy custard filling.
Ingredients
Scale
For the Filling
- 2 tablespoons butter (plus extra for the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (about 6 large ears)
- 2/3 cup milk (half plant-based milk and half dairy milk or half-and-half)
- 2 cups (about 8 oz) grated soft cheese (half mild cheddar and half fontina)
- 3/4 cup panko bread crumbs
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- 3 tablespoons chopped fresh chives (optional)
- 3 eggs
For the Topping
- 1/2 tablespoon butter (remaining from the butter for cooking)
- 1/4 cup panko bread crumbs
- 1/2 cup grated cheese (cheddar or fontina)
- 1/2 tablespoon chopped fresh chives
- Pinch of salt and pepper
- Dash of paprika (for garnish)
- Additional chopped chives (for garnish)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and place a rack slightly above the middle position. Lightly butter a standard-sized pie plate to ensure the pie does not stick during baking.
- Sauté the Aromatics: In a medium skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Add the chopped onion and sauté for about 4 minutes until the edges begin to brown. Lower the heat to medium, add the minced garlic, and cook for an additional 2 to 3 minutes until fragrant but not browned.
- Prepare the Filling: Transfer the cooked onion and garlic into a medium mixing bowl. Add the corn kernels, milk, 1 1/2 cups of the grated cheese, 1/2 cup panko bread crumbs, salt, white pepper, and chopped fresh chives (if using). Stir everything until well combined. In a separate bowl, beat the eggs thoroughly, then add them into the mixture and mix until fully incorporated.
- Assemble the Pie: Pour the combined filling into the prepared buttered pie plate. Spread the mixture evenly to create a smooth surface.
- Make the Topping: Melt the remaining 1/2 tablespoon of butter and allow it to cool slightly. In a small bowl, mix the melted butter with 1/4 cup panko bread crumbs, 1/2 cup grated cheese, chopped chives, and a pinch of salt and pepper. Evenly sprinkle this topping mixture over the surface of the pie filling.
- Bake the Pie: Place the pie on a rimmed baking sheet to catch any potential drips. Bake in the preheated oven for approximately 35 minutes, or until the topping turns golden brown, slightly puffed, and the filling is set.
- Rest and Serve: Remove the pie from the oven and let it cool for 5 to 10 minutes. Garnish with a dash of paprika and additional chopped chives, if desired. The pie can be served warm or at room temperature for a delightful meal.
Notes
- Using a mix of plant-based and dairy milk adds creaminess while keeping the filling light.
- Ensure not to overbrown the garlic to avoid bitterness.
- Panko bread crumbs create a crispy, golden topping contrasting the creamy pie base.
- Chives add a mild onion flavor that complements the sweet corn.
- Serving on a rimmed baking sheet prevents spills and makes oven handling easier.
- This pie can be reheated gently in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: American
