Description
Cheddar Sweet Corn Pie is the ultimate comfort food—a delightful blend of sweet corn, creamy cheeses, and crunchy breadcrumbs baked to perfection. Whether served as a main course or a side dish, it’s a recipe that promises to impress with minimal effort. Let its rich flavors and easy preparation bring a slice of warmth to your table.
Ingredients
Scale
- 2 tablespoons butter (plus extra for greasing the dish)
- 1 cup finely chopped yellow onion
- 1 medium garlic clove, minced
- 4 cups fresh or thawed corn kernels (approximately 6 large ears)
- 2/3 cup milk (half plant-based, half dairy)
- 2 cups grated soft cheese (half mild cheddar, half fontina)
- 3/4 cup panko breadcrumbs
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon ground white pepper
- 3 tablespoons chopped fresh chives (optional)
- 3 large eggs
- Paprika (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a medium baking dish with butter to prevent sticking.
- Cook the Aromatics: In a large skillet, melt butter over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Prepare the Corn Mixture: Stir in the corn kernels and cook for 3-5 minutes until tender. Remove from heat and allow the mixture to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until smooth and frothy.
- Combine All Ingredients: Add grated cheddar and fontina cheeses, panko breadcrumbs, salt, white pepper, and optional chives to the egg mixture. Stir until evenly combined. Gently fold in the corn mixture.
- Assemble the Pie: Pour the mixture into the greased baking dish, spreading it evenly. Lightly sprinkle paprika on top for added flavor and color, if desired.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the pie is set and the top is golden brown.
- Cool and Serve: Allow the pie to cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Canned corn can be used in place of fresh or frozen; just rinse and drain thoroughly.
- Customize with diced bell peppers, jalapeños, or a pinch of smoked paprika for a spicy twist.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American