Description
Fresh or frozen sweet corn bakes into a savory batter of cheese and eggs for this 20-minute decadent dinner pie.
Ingredients
- 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
- ⅔ cups Milk (dairy, Plant-based, Or Any Combination)
- 2 cups Grated Soft Cheese, Such As Mild Cheddar, Fontina, Or A Combination, Divided
- ¾ cups Panko Breadcrumbs, Divided
- 1 teaspoon Kosher Or Sea Salt
- ¾ teaspoons Ground Pepper, Preferably White
- 2-½ Tablespoons Chopped Chives, Divided (optional)
- 3 whole Eggs
- ½ teaspoons Paprika For Garnish (optional)
Preparation
Preheat oven to 375ºF 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 2–3 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 2 tablespoons chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
Melt remaining ½ tablespoon butter, let cool slightly, then combine with remaining panko, remaining cheese, ½ 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.
