I’ve whipped up a savory pie filled with sweet corn, creamy cheddar, and a savory breadcrumb topping—it’s like a cross between corn casserole and quiche, served in perfect pie‑slice form with a golden, slightly crunchy finish.

Cheddar Sweet Corn Pie

Why You’ll Love This Recipe

I love how this pie combines creamy, cheesy corn filling with a crisp breadcrumb topping in just one dish. It’s both comforting and elegant—great as a side or even a light main. It comes together quickly and tastes even better reheated, so I make it ahead knowing it’ll still shine.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Butter (for sautéing and greasing the pan)
• Yellow onion, finely chopped
• Garlic clove, minced
• Sweet corn kernels (fresh or thawed frozen)
• Milk (or a mixture of dairy and plant milk)
• Cheddar cheese, grated (often with fontina or similar)
• Panko breadcrumbs
• Eggs
• Kosher or sea salt
• Ground white or black pepper
• Fresh chives, chopped (optional garnish)

directions

I preheat the oven to about 375 °F and position a rack in the upper-middle section. I butter a 9-inch pie plate or skillet to prevent sticking.
I melt a little butter in a skillet over medium‑high heat and sauté the onion for about 4 minutes until slightly browned at the edges. Then I add garlic and cook another 2–3 minutes until fragrant but not browned.
In a medium bowl, I combine the sautéed onion and garlic with corn, milk, most of the cheddar (reserve some for topping), chives if using, eggs, panko, salt, and pepper—mixing thoroughly until combined.
I pour the mixture into the prepared pie dish.
In a small bowl, I stir together the remaining shredded cheese, breadcrumbs, melted butter, and chives (if using), then sprinkle evenly over the pie filling.
I bake for about 35 minutes, until the filling is set, puffed slightly, and browning at the edges. Let it rest for 5–10 minutes before slicing.

Servings and timing

Makes about 6–8 servings.
Prep time: ~ 20 minutes
Cook time: ~ 35 minutes
Total time: ~ 55 minutes

Variations

I sometimes mix half fontina with cheddar for a creamier cheese blend.
I add diced jalapeño or chopped roasted peppers for a spicy kick.
For a dairy-free twist, I use plant-based cheese and milk alternatives.
I stir in fresh herbs like cilantro or parsley instead of chives.
I swap panko crumbs for crushed cornflakes or Ritz crackers for a different crisp topping.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days—the pie keeps well and flavors meld over time. To reheat slices, I pop them into a 350 °F oven for about 10–12 minutes, or microwave individual portions briefly (though oven improves texture). I’ve also frozen slices wrapped tightly for up to 2–3 months, thawing overnight before reheating.

FAQs

Can I make this ahead of time?

I absolutely can—I assemble and bake it, then cool completely, cover it tightly, and refrigerate. When ready to serve, I reheat in the oven until warm, and the topping crisps up again.

What’s the best type of corn to use?

I prefer fresh corn when it’s in season, but frozen kernels work wonderfully too—just thaw and drain any excess moisture. Both give great sweetness and texture.

Can I bake this in a casserole dish instead of a pie plate?

Yes—using a shallow casserole dish works fine. Baking time stays similar; just adjust based on thickness so it sets through.

How do I know when the pie is done?

I look for the filling to be slightly puffed and set around the edges, with the center holding its shape when gently shaken. A light browning on top is a good sign it’s ready.

What can I serve it with?

I love it alongside grilled meats, roasted chicken, or a crisp green salad. It also pairs well with chili, BBQ, or soups as a comforting side.

Conclusion

I find this Cheddar Sweet Corn Pie to be a winner every time—mellow, creamy, cheesy, and bursting with corn sweetness. It’s simple to make, slices cleanly, stores well, and reheats beautifully. Whether as an elegant side at a dinner or a comforting brunch main, I know it’ll become a favorite in my kitchen