Cheddar Sweet Corn Pie
We really
like corn here. Whether it's a regular or perfect corncob, corn fritters,
cornbread or good old corn with cream, we can see that there is a good reason for
corn to be a good one. staple food worldwide for centuries. This corn tart is
like a cousin of corn pudding, but it's not as creamy as a corn custard or
fluffy like a spoon, just because it's more about sweet and juicy morsels.
whole grains.
Ingredients
- 3 eggs
- ¾ t ground white pepper
- 1 medium garlic clove, minced
- ¾ C panko bread crumbs
- 4 C fresh or thawed corn kernels (6 large ears)
- 1 C finely chopped yellow onion
- 1 t kosher or sea salt
- 3 T chopped fresh chives, optional
- ⅔ C milk - I use half plant milk and half dairy milk or half and half
- 2 T butter (plus extra for the dish)
- 2 C (about 8 oz.) grated soft cheese - I use half mild cheddar and half fontina
- Paprika (optional)
Instructions
First, Preheat
the oven to 375 ° F and move the rack over the middle position. Butter lightly
on a standard sized pie plate.
Then, Melt
1½ tablespoon butter in a medium skillet over medium-high heat. Add the onion
and cook for about 4 minutes, until the edges are lightly browned. Reduce heat
to medium, add garlic and cook for 2 to 3 minutes, until garlic is fragrant but
not browned. Combine the onion / garlic mixture in a medium bowl with corn,
milk, 1½ cups cheese, ½ cup panko, salt and pepper and chives. After stirring,
add the eggs and mix well. Pour the mixture into the prepared baking pan.
Melt the
remaining ½ tablespoon butter, let cool a little, then add 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) for about 35
minutes, until the mixture is slightly swollen, set and begins to brown. Cool 5
to 10 minutes before serving, topped with a drizzle of paprika and chives, if
you wish.
The pie is
well preserved for at least two days when prepared and cooked in advance. It
would be delicious for a late summer brunch! Just add mimosas. Happy Cooking
Time.
