Corn Cheddar Pie (Printable Version)

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

# 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:

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

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