Cheddar Sweet Corn Pie
A savory custard style pie of sweet corn, onion, and melted cheddar baked until golden.
Equipment
- 9-inch pie dish
- Skillet
Ingredients
Main Ingredients
- 2 tbsp butter plus extra for the dish
- 1 cup finely chopped yellow onion
- 1 garlic clove minced
- 2 cup sweet corn fresh, frozen, or canned, drained
- 1 cup shredded cheddar cheese
- 3 large eggs
- 1 cup milk
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Cook. Soften the onion and garlic in the butter for about 5 minutes.
- Mix. Whisk the eggs and milk, stir in the flour, baking powder, salt, and pepper, then fold in the corn, cheddar, and onion.
- Bake. Pour into a greased 9 inch pie dish and bake at 375 F for 35 minutes until golden and set.
- Rest. Cool for 10 minutes before slicing.
Notes
Substitutions: use pepper jack for part of the cheddar, or a gluten free flour blend.
Tips: pat the corn dry so the batter does not turn watery.
Storage: refrigerate for three to four days or freeze for two months.
Nutrition: values are estimates per slice.