Cheddar Sweet Corn Pie Recipe

104

Ingredients

Vegetarian

Produce

3 tbsp Chives, fresh

4 cup Corn, fresh or thawed kernels

1 Garlic clove, medium

1 cup Yellow onion

Refrigerated

3 Eggs

Baking & spices

1 tsp Kosher or sea salt

1 Paprika

3/4 tsp White pepper, ground

Bread & baked goods

3/4 cup Panko bread crumbs

Dairy

2 tbsp Butter

2 cup Cheese

2/3 cup Milk

Tomates Farcies (Stuffed Tomatoes) Recipe

Method:

  1. Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
  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.
  3. 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.
  4. The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.

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