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Cheddar Sweet Corn Pie

2 Tablespoons Butter, Divided, Plus More For Greasing The Dish
1 cup Finely Chopped Yellow Onion
1 clove Garlic, Minced
4 cups Fresh Or Thawed Corn Kernels
23 cups Milk (dairy, Plant-based, Or Any Combination)
2 cups Grated Soft Cheese, Such As Mild Cheddar, Fontina, Or A Combination, Divided
3/4 cups Panko Breadcrumbs, Divided
1 teaspoon Kosher Or Sea Salt
3/4 teaspoons Ground Pepper, Preferably White
2- 1/2 Tablespoons Chopped Chives, Divided (optional)
3 whole Eggs
1/2 teaspoons Paprika For Garnish (optional)


Preheat oven to 375 degrees F and move rack above middle position. Lightly butter a standard-sized pie plate. Melt 1 1/2 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 23 minutes, until garlic is fragrant but not browned. Combine onion-garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and 2 tablespoons chives. After stirring, add eggs and mix well. Pour mixture into prepared pan. Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with remaining panko, remaining cheese, 1/2 tablespoon chives, and a pinch of salt and pepper. Sprinkle over 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. 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. Note: Recipe is vegetarian, if cheese is labeled vegetarian or does not contain animal rennet.

Source: tastykitchen.com