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Cheddar Sweet Corn Pie Recipe

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This recipe for Cheddar Sweet Corn Pie, by , is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tbsp butter (plus extra for the dish)
1 cup yellow onion, finely chopped
1 medium clove garlic, minced
4 cups fresh or thawed corn kernels (approximately 6 large ears)
2/3 cup milk (I use 1/2 plant milk and 1/2 dairy milk - or Half and Half
2 cups (about 8 oz.) grated soft cheese (I use 1/2 mild cheddar and 1/2 fontina)
3/4 cup Panko bread crumbs
1 tsp. kosher or sea salt
3/4 tsp. ground white pepper
3 tbsp. fresh chives (chopped) - optional
3 eggs
Paprika - optional

Preheat oven to 375. and move rack above middle position. Lightly butter a standard sized pie plate.

Melt 1-1/2 tbsp. 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, 1-1/2 cup cheese, 1/2 cup Panko, salt, pepper and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.

Melt remaining 1/2 tbsp. butter, let cool slightly, then combine with 1/4 cup Panko, 1/2 cup cheese, 1/2 tbsp. 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.




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