Cheddar Sweet Corn Pie

Cheddar Sweet Corn Pie

Sweet corn and salty cheddar, juicy kernels and crispy breadcrumb topping, this cheesy pie is the perfect marriage of farm fresh produce and comfort food favorites. It's ready for the oven in 20 minutes and tastes just as great reheated.

By: Tessa

Dish Type: Main Dish

Cuisine: Casserole

Makes: 6 to 8 servings

Ingredients

• 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)

Full Recipes : www.naturalcomfortkitchen.com

Make It

1. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
2. 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.
3. 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.
4. 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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