Side Pannel
Cheddar Sweet Corn Pie
Cheddar Sweet Corn Pie
- Recipe Submitted by maryjosh on 10/26/2016
Ingredients List
- 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)
- ⅔ 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
- ¾ C panko bread crumbs
- 1 t kosher or sea salt
- ¾ t ground white pepper
- 3 T chopped fresh chives, optional
- 3 eggs
- Paprika (optional)
Directions
Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.
Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.
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