Description

Cheddar Sweet Corn Pie is the perfect combination of savory and sweet. The creamy cheddar cheese melts into a smooth filling, creating a deliciously indulgent texture that pairs perfectly with the sweet corn. It’s an ideal choice for both family dinners and festive gatherings.

Ingredients

2 cups sweet corn kernels (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup milk

2 large eggs

1 tablespoon flour

1 tablespoon butter (melted)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 pie crust (store-bought or homemade)

1/2 teaspoon paprika (optional, for garnish)

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Instructions

Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Prick the bottom of the crust with a fork a few times.
In a large bowl, whisk together eggs, sour cream, heavy cream, milk, melted butter, salt, pepper, garlic powder, and onion powder until combined.
Stir in sweet corn kernels and shredded cheddar cheese.
Pour the mixture into the prepared pie crust and smooth the top.
Sprinkle paprika on top if desired.
Bake for 40-45 minutes or until set and golden brown. A toothpick inserted should come out clean.
Let the pie cool for 10-15 minutes before slicing and serving.

Notes

Spicy Cheddar Corn Pie: Add chopped jalapeños or a teaspoon of chili powder for a spicy kick.
Bacon Cheddar Corn Pie: Add crumbled cooked bacon for a savory touch.
Gluten-Free Version: Use a gluten-free pie crust and substitute flour with gluten-free flour blend.
Vegetarian Version: Skip the bacon and use non-dairy ingredients for a plant-based version.
For leftovers: Refrigerate for up to 3 days. Reheat in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Main or Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 8g
Cholesterol: 80mg