Ingredients: |
Ingredients: 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
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Directions: |
Directions:Preheat oven to 375º. 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. |
This recipe for Cheddar Sweet Corn Pie is from