Cheddar Sweet Corn Pie (Print-Friendly Format)
A savory pie of corn and cheddar, baked in a golden crust for comforting family meals.
# Ingredients You’ll Need:
→ Dairy and Eggs
01 -
2 tablespoons unsalted butter, plus extra for greasing
02 -
1 cup shredded cheddar cheese
03 -
3 large eggs
04 -
1 cup whole milk
→ Vegetables and Aromatics
05 -
1 cup yellow onion, finely chopped
06 -
1 medium garlic clove, minced
07 -
4 cups fresh or thawed corn kernels
→ Seasonings
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Crust (Optional)
10 -
1 pie crust (for a 23 cm dish), optional
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm pie dish with butter. If using pie crust, arrange it in the dish and trim any overhang.
02 -
Heat 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 -
Add corn kernels to the skillet. Sauté for 2 to 3 minutes until heated through and excess liquid has evaporated. Set aside to cool slightly.
04 -
In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well blended.
05 -
Gently mix the sautéed vegetables and shredded cheddar cheese into the egg mixture.
06 -
Pour the mixture into the prepared pie dish. Bake for 35 to 40 minutes, or until the centre is set and the top is lightly golden. A knife inserted near the centre should come out clean.
07 -
Allow the pie to cool for at least 10 minutes before slicing to ensure clean, creamy portions.
# Extra Tips:
01 -
Mixing both sharp and mild cheddar enhances flavour complexity. For extra depth, sprinkle grated Parmesan on top before baking. Fresh corn delivers the best texture, but well-drained frozen or canned corn can be substituted.