If you haven’t noticed, I like to put *everything* in a pie pan. Especially things that aren’t conventional pie. (See: tater tots, dirt cup chocolate pudding, & thanksgiving leftovers). Cause honestly, rules were meant for breaking. Plus it’s 10x more fun to eat a pie.
So today I bring you: cheesey corn pie. Essentially a corn casserole, but way more enjoyable because you get to eat it in pie slices. It’s full of cheese, has a little crunch, and a whole lot of deliciousness.
I used fresh corn, but frozen works perfectly. Which means we’re making this baby all winter long.
Me to this pie:
Cheddar Sweet Corn Pie
2 tbsp butter
1 cup yellow onion, finely chopped
1 garlic clove, minced
4 cups fresh or thawed corn kernels (approx. 6 large ears)
2/3 cup whole milk
1 cup mild cheddar cheese, grated
1 cup fontina cheese, grated
3/4 cup panko bread crumbs
1 tsp kosher salt
3/4 tsp ground black pepper
3 tbsp fresh chives, chopped
3 large eggs
Prep the ingredients: Preheat oven to 375 degrees and move rack above middle position. Lightly butter your pie plate to prevent sticking.
Melt 1 1/2 tbsp butter in a medium skillet over medium high heat. Cook the onions about 4 minutes. Once slightly browned at edges, turn heat down to medium and add garlic. Cook 2 to 3 minutes, until garlic is fragrant but not browned.
In a medium mixing bowl combine the onion and garlic mixture with corn, milk, 3/4 cup cheddar cheese, 3/4 cup fontina cheese, 1/2 cup panko bread crumbs, salt, pepper, and chives. Add the eggs and mix well. Pour mixture into prepared pan.
Bake the pie: Melt remaining 1/2 tbsp butter and combine with 1/4 cup panko bread crumbs, 1/4 cup cheddar cheese, 1/4 cup fontina cheese, 1/2 tbsp chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake about 35 minutes, until slightly puffed, set, and beginning to brown.
This pie stays well refrigerated for a few days. It also re-bakes well if making in advance.