Cheddar Sweet Corn Pie
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 3 eggs
- paprika (optional)
- 1 medium garlic clove minced
- 2 t butter (plus extra for the dish)
- 1 c finely chopped yellow onion
- 4 c fresh or thawed corn kernels (6 large ears)
- 2/3 milk - i use half plant milk and half dairy milk o
- 2 c (about 8 oz.) grated soft cheese - i use half mild
- 3/4 c panko bread crumbs
- 1 t kosher or sea salt
- 3/4 t ground white pepper
- 3 t chopped fresh chives optional
- Carbohydrate 12.663368125 g
- Cholesterol 2.45 mg
- Fat 1.2573328125 g
- Fiber 0.615681250333786 g
- Protein 3.83285375 g
- Saturated Fat 0.498514375 g
- Serving Size 1 1 to 8 serving (75g)
- Sodium 163.1399375 mg
- Sugar 12.0476868746662 g
- Trans Fat 0.164736875 g
- Calories 78 calories
Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.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.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.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.
