Cheddar Corn Bake (Printable Version)
# What You'll Need:
→ Vegetables and Aromatics
01 -
3 tablespoons chopped fresh chives, split up (add if you want)
02 -
4 cups corn kernels, fresh or thawed if frozen (about 6 big ears)
03 -
1 medium garlic clove, finely minced
04 -
1 cup yellow onion, chopped up nice and small
→ Baking and Seasonings
05 -
Paprika for sprinkling on top (optional)
06 -
3/4 teaspoon ground white pepper
07 -
1 teaspoon kosher or sea salt
08 -
3/4 cup panko bread crumbs, set aside some for later
→ Dairy and Alternatives
09 -
2 cups grated cheese (mild cheddar and fontina work well), keep half aside
10 -
2/3 cup milk (go half plant milk, half dairy or half and half)
11 -
2 tablespoons unsalted butter plus extra for greasing
→ Eggs
12 -
3 large eggs
# Steps to Follow:
01 -
Set the pie plate on a sheet pan for easy moving. Pop it in the oven for about 35 minutes until it’s golden and puffed. Give it 5–10 minutes to settle before you dish it out. Throw on extra chives and a little paprika to make it look great if you like.
02 -
Melt the last 1/2 tablespoon of butter, let it cool just a bit, then mix it with 1/2 cup cheese, 1/4 cup panko, half a tablespoon chives, plus a dash of salt and pepper in a bowl. Spread this mix over the pie evenly.
03 -
Scoop the mixture into your buttered pie plate and level it out.
04 -
Grab a medium bowl and stir together your cooked garlic and onion, corn, 1/2 cup panko, 1 1/2 cups cheese, milk, salt, pepper, and about 2 1/2 tablespoons chives if you’re using them. Crack in the eggs and mix well.
05 -
In a pan over medium-high, melt 1 1/2 tablespoons butter. Throw in the onion and let it go about 4 minutes till the edges begin to brown. Drop to medium, toss in the garlic, and cook just till it smells good—2 to 3 more minutes without browning.
06 -
Set your oven to 375°F. Shift the rack just above center. Swipe some butter on your pie dish so nothing sticks.
# Additional Tips:
01 -
You can bake this ahead and warm it up later—the flavors get even better the next day.
02 -
Tastes awesome with brunch stuff, especially when summer is wrapping up.