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Cheddar Sweet Corn Pie

Cheddar Sweet Corn Pie: A Cozy Comfort Food Delight

Cheddar Sweet Corn Pie is a delightful, comforting dish that combines creamy cheddar cheese and sweet corn, making it a must-try for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a lighter option.
  • 1 large Yellow Onion Provides an aromatic flavor base; can swap with shallots for a milder taste.
  • 1 clove Garlic Enhances the savory depth of the pie; use garlic powder if fresh is unavailable.
  • 2 cups Corn Kernels The main component that provides natural sweetness; fresh is best, but frozen or well-drained canned corn may be used.
  • 1 cup Shredded Cheddar Cheese Offers creaminess and flavor; experiment with gouda or Monterey Jack for alternative tastes.
  • 3 large Eggs Acts as a binder for the custard-like filling; no substitutions recommended without altering texture.
  • 1 cup Milk Contributes to the creamy texture of the filling; any milk type (whole, low-fat, non-dairy) can work.
  • to taste Salt Enhances overall flavor; adjust according to taste.
  • to taste Pepper Enhances overall flavor; adjust according to taste.
For the Crust (Optional)
  • 1 pie crust Pie Crust Adds a traditional pie base; omit for gluten-free or use a pre-made gluten-free crust.

Equipment

  • oven
  • Medium skillet
  • 9-inch pie dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. In a medium skillet, melt about 2 tablespoons of butter over medium heat, add chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Mix in about 2 cups of corn kernels and sauté for 2 to 3 minutes until warmed through.
  5. In a large bowl, whisk together 3 large eggs, 1 cup of milk, and a pinch of salt and pepper until smooth.
  6. Fold in the cooled corn mixture and 1 to 2 cups of shredded cheddar cheese until evenly combined.
  7. Pour the mixture into the prepared pie dish and bake for 35 to 40 minutes until golden and firm.
  8. Let the pie cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 6mgCalcium: 200mgIron: 1mg

Notes

For a gluten-free version, simply skip the crust. Allowing the pie to cool helps set the filling for easier slicing.

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