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.