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.
butter, yellow onion, clove garlic, kernels, milk, cheese, breadcrumbs, kosher, ground pepper, chives, eggs, paprika
Taken from tastykitchen.com/recipes/main-courses/cheddar-sweet-corn-pie/ (may not work)