Sweet corn and salty cheddar, juicy kernels and crispy breadcrumb topping, this cheesy pie is the perfect marriage of farm fresh produce and comfort food favorites. It's ready for the oven in 20 minutes and tastes just as great reheated. Comfort Food Recipes, Comfort Food , Comfort Food Healthy, Comfort Food Easy, Comfort Food Southern, Comfort Food Dinners
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 C finely chopped yellow onion 1 medium garlic clove, minced 4 C fresh or thawed corn kernels (6 large ears) ⅔ C milk - I use half plant milk and half dairy milk or half and half 2 C (about 8 oz.) grated soft cheese - I use half mild cheddar and half fontina And many more.
Instructions:
Step number one. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
Step 2, Melt 1½ tablespoons 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, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
And now, Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon 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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