Irresistible Cheddar Sweet Corn Pie

Category: Breads and Pastries Without Borders

Sweet corn and two kinds of cheese make a dreamy, creamy center for this cheddar corn bake. You sauté onion and garlic first, then toss them in with everything else, finishing it off with melty cheese and crispy panko. Just stir it all up, pop it in the oven, and pull it out when it’s looking toasty and set. Grab some chives and sweet paprika to toss on top for a little color. It’s great straight from the oven or warmed up the next day, so it’s perfect for prepping ahead for brunch, potluck gatherings, or having leftovers ready for family dinner. A fresh salad or some fruit on the side goes awesome with it.

Monica
By Monica Monica
Updated on Fri, 06 Jun 2025 15:10:52 GMT
There’s a slice of corn casserole sitting on a plate. Pin
There’s a slice of corn casserole sitting on a plate. | flavorsfuse.com

I always crave this cheddar sweet corn pie when I’m after something cozy but still wanna show off summer veggies. You get juicy bits of corn, loads of melted cheese, and that awesome crunchy topping. There’s barely any cleanup, either. Every August when the corn’s good, I make this, and honestly, there’s never anything left by morning.

The first time I brought this to a block party, folks asked how I made it before it even left the oven, just because it smelled so crazy good bubbling away.

Easy Ingredients

  • Eggs: help everything set up so you get neat slices, and mixing them in at room temp keeps the filling bump-free
  • Chives: throw in for a dash of green and a little zing, but skip if you want
  • Kosher or sea salt and white pepper: wake up the sweetness of the corn and balance the taste
  • Butter: makes it taste rich and gives you that classic homey smell
  • Paprika: a fun extra, a pinch adds some color on top
  • Panko bread crumbs: they’re what give the top that awesome golden crunch, and unseasoned panko is your best bet
  • Grated cheddar and fontina cheese: oozy and packed with flavor—swap in other melty cheese if you want, but sharp cheddar is my go-to
  • Yellow onion and garlic: add a deep savory kick; chop the onion small so it blends right in
  • Milk or half and half: makes the pie creamy but never heavy—use dairy or your fave plant milk
  • Fresh or thawed corn kernels: make sure they’re sweet and crisp; if you’re grabbing fresh, go for fat, juicy ears

Simple Instructions

Bake and Finish Up:
Set the pie on a rimmed baking tray so it’s easy to pull out, then bake at 375 for about thirty-five minutes. It’s ready when the top is golden, puffed, and the middle feels set. Let it hang out on a rack for five to ten minutes. Optional—tiny bit of paprika or extra chives on top to finish.
Make the Crunchy Topping:
Melt your last bit of butter, chill it for a sec, then toss it with the saved cheese, remaining panko, any extra chives, and a little salt and pepper. Cover the pie filling so the whole top’s coated.
Put Together the Pie:
Pour all the filling into your greased pie plate. Smooth out the top so it bakes up nice and even.
Mix Up the Filling:
Scoop the onion and garlic into a bowl, dump in cheese, corn, holding back a half cup cheese for later, along with milk, salt, the panko, pepper, plus chives if you like. Give it all a big stir so it all sticks together, then beat in the eggs till just combined.
Cook the Flavors:
Melt one and a half tablespoons of butter in a skillet on medium-high. Drop in the chopped onion, cook about four minutes, stirring until you see it turn golden at edges, then turn the heat lower, add garlic, and cook maybe two more minutes—don’t let it brown, just till it smells amazing.
Get Your Pan Ready:
Rub a bit of butter on the bottom and sides of your pie pan so you don’t fight to serve it later.
A bowl packed with cheesy corn goodness. Pin
A bowl packed with cheesy corn goodness. | flavorsfuse.com

I’m always reaching for extra cheddar here—it melts perfectly with the corn for the ultimate summer comfort. My niece begs for crunchy corners and we leave it in the oven longer to let the top get those little golden bits.

Saving Leftovers

Once it’s out of the oven, let it cool before you wrap in foil or stash slices in containers. It’ll stay tasty for three days in the fridge. Warm it back up, uncovered, in a low oven so the top stays crisp—microwaving works but softens the crust.

Swaps and Tips

No good corn? Frozen is fine and still sweet. If you don’t have fontina, try mozzarella or gruyère. Sometimes I mix in chopped bell pepper for color or switch out chives for parsley.

How to Serve

This is perfect for brunch alongside fresh fruit or crispy bacon. During busy weeks, I eat it with tomatoes or a sharp arugula salad. Cold leftovers for breakfast? Totally works, too.

A wedge of cheesy corn pie on a plate. Pin
A wedge of cheesy corn pie on a plate. | flavorsfuse.com

Backstory

Pies like this go way back in American country kitchens. Corn and cheese have always been a winning combo, whether in old-school casseroles or at neighborhood picnics. This dish feels brand new but brings out nostalgia, too.

FAQs About the Recipe

→ Is frozen corn okay to use here?

You bet. Just let it thaw and try to get rid of extra water before mixing it in.

→ Need a cheese swap—any ideas?

Try throwing in Gruyère, mozzarella, or Monterey Jack if you want a new spin. They all melt nicely, too.

→ What's the trick for a super crisp topping?

Blend your butter, panko, and cheese all together and sprinkle them right before baking. Don’t cover it—you want that good crunch!

→ Can I prep this dish the day before?

No problem. Just bake it, stash it in the fridge, and then warm it up gently in the oven when you’re ready to eat.

→ Is there a way to leave out the dairy?

Totally. Grab some plant-based milk, vegan butter, and dairy-free cheese and you’re all set.

→ What goes great with this corn pie?

Try it with a crisp salad, some fruit, or even oven-roasted veggies for a simple, tasty plate.

Corn Cheddar Pie

Bubbly corn plus gooey cheddar underneath a crunchy breadcrumb layer—creamy and savory for an easy brunch or cozy supper.

Prep Time
20 min
Cooking Time
35 min
Total Time
55 min
By Monica: Monica

Category: Fusion Baking

Skill Level: Beginner-Friendly

Cuisine Style: American

Yield: 8 Servings (One round pie (8 slices))

Dietary Preferences: Vegetarian

What You'll Need

→ Dairy & Options

01 2 cups grated fontina and cheddar cheese (about 8 ounces), split into two portions
02 2/3 cup milk, any combo of plant and cow or half-and-half
03 2 tablespoons unsalted butter, with a bit more for greasing

→ Veggies & Flavor Makers

04 3 tablespoons fresh chives, sliced and split (use if you want)
05 4 cups corn, fresh off the cob or thawed frozen (from 6 big ears)
06 1 medium garlic clove, chopped small
07 1 cup yellow onion, diced fine

→ Baking Stuff & Spices

08 A dash of paprika if you want it for the top
09 3/4 cup panko crumbs, split
10 3/4 teaspoon ground white pepper
11 1 teaspoon kosher or sea salt

→ Eggs

12 3 big eggs

Step-by-Step Guide

Step 01

Move your oven rack up a notch above the middle and heat it to 375°F. Smear some butter inside a regular pie pan so nothing sticks.

Step 02

Melt the last 1/2 tablespoon of butter and cool it off. Toss it in a bowl with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and just a pinch of both salt and pepper. Sprinkle on top later.

Step 03

Dump cooked onion and garlic, corn, 1/2 cup panko, milk, 1.5 cups of cheese, 2.5 tablespoons chives, the salt, and the white pepper in a bowl. Stir it all up, then beat in the eggs until mixed well.

Step 04

Put the corn blend into your buttered pie dish. Spread it out nice and flat.

Step 05

Chuck 1.5 tablespoons butter into a medium pan and melt over medium-high. Toss in onions and let them cook about 4 minutes till the edges get a little brown. Turn the heat lower, put in garlic, and cook for another 2 to 3 minutes. You want to smell them but not brown them.

Step 06

Set your dish on a baking sheet for balance. Bake for roughly 35 minutes so it cooks through and browns a little. Let it chill for 5 to 10 minutes before slicing up. If you wanna make it pop, toss on some paprika and extra chives.

Additional Notes

  1. You can bake this ahead and warm it later. It actually gets a bit tastier as it waits.
  2. Goes great at brunch, especially when summer corn is rolling in.

Essential Tools

  • Mixing bowls
  • Medium skillet
  • Oven
  • Rimmed baking sheet
  • Whisk
  • Standard pie plate

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has dairy and eggs
  • Wheat is included (panko crumbs)

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 300
  • Fats: 16 g
  • Carbohydrates: 28 g
  • Proteins: 12 g