Cheddar Sweet Corn Pie is a savory baked dish filled with sweet corn, sharp cheddar, eggs, scallions, and a lightly seasoned custard. The center stays tender and creamy while the top develops a golden layer of melted cheese, giving each slice a balance of sweet corn flavor and savory richness.
This crustless pie is baked in a 9-inch pie plate and requires no pastry dough. It works well as a brunch dish, summer side, or light lunch, and it can be served warm or at room temperature.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Additional Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) pie, 8 slices
- Difficulty: Easy
What Makes This Recipe Work
- Sweet corn provides natural moisture and texture. The kernels stay juicy while adding small bursts of sweetness throughout the savory custard.
- Sharp cheddar balances the corn. Its salty, tangy flavor keeps the pie from tasting overly sweet.
- Eggs and milk create a tender structure. The custard sets firmly enough to slice while remaining soft rather than rubbery.
- A small amount of flour stabilizes the filling. It helps absorb excess corn moisture and gives the pie enough body to hold clean wedges.
- Cheese on top creates a golden finish. Reserving some cheddar for the surface adds color, flavor, and lightly crisp edges.
Tools for This Recipe
- 9-inch deep-dish pie plate
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Sharp knife and cutting board
- Box grater, if shredding cheese from a block
- Wire cooling rack
Ingredient Notes
- â– Sweet Corn: Fresh corn gives the pie the brightest flavor and a juicy texture; thawed frozen corn works well.
- â– Sharp Cheddar Cheese: Sharp cheddar provides enough savory flavor; medium cheddar can be substituted for a milder pie.
- â– Whole Milk and Heavy Cream: This combination creates a rich custard; half-and-half can replace both liquids.
- â– All-Purpose Flour: A small amount of flour helps the pie hold together; cornmeal is not a direct substitute.
- â– Scallions: Scallions add mild onion flavor; finely chopped chives can be substituted for a more delicate flavor.
Step-by-Step Method
- Preheat the Oven and Prepare the Pie Plate: Preheat the oven to 375°F (190°C). Grease a 9-inch deep-dish pie plate thoroughly with softened butter.
- Prepare the Corn: If using frozen corn, thaw it completely and drain away any liquid. If using canned corn, drain it thoroughly. Pat very wet corn dry before adding it.
- Whisk the Eggs and Dairy: In a large mixing bowl, whisk the eggs until combined. Add the whole milk and heavy cream, whisking until smooth.
- Add the Flour and Seasonings: In a small bowl, whisk together the flour, kosher salt, black pepper, smoked paprika, and garlic powder. Gradually whisk this into the egg mixture until no visible lumps remain.
- Add the Corn, Cheese, and Scallions: Reserve ½ cup of the shredded cheddar and about 2 tablespoons of the sliced scallions for the top. Add the remaining cheddar, scallions, and all of the corn to the custard and fold gently until evenly distributed.
- Fill the Pie Plate: Pour the mixture into the prepared pie plate, distributing the corn evenly. Sprinkle the reserved cheddar and scallions over the surface.
- Bake the Corn Pie: Bake at 375°F (190°C) for 35–40 minutes. The edges should be golden and slightly puffed, with a gentle wobble in the center.
- Check for Doneness: Insert a thin knife into the center; it should come out mostly clean. The center should reach at least 160°F (71°C).
- Rest the Pie: Remove the pie from the oven and let it rest for 15 minutes on a wire cooling rack before slicing.
- Garnish and Serve: Sprinkle with optional chopped parsley, cut into wedges, and serve warm or at room temperature.
Make-Ahead and Storage Notes
- Refrigeration: Cool leftovers, cover tightly, and refrigerate within 2 hours. Store for up to 3–4 days.
- Freezing: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Reheat in a 325°F (165°C) oven for about 10–15 minutes until heated through.
FAQ
Can I make Cheddar Sweet Corn Pie ahead of time?
Yes. Bake it up to a day ahead, refrigerate it once completely cool, and gently reheat before serving.
Can I use frozen corn?
Yes. Thaw the frozen corn completely and drain it well before adding it to the custard.
Can I use canned corn?
Yes. Drain canned corn thoroughly and use the same 3-cup quantity.
Why is my corn pie watery?
The corn may have contained excess liquid, or the pie may not have baked long enough. Drain the kernels carefully and bake until the center reaches at least 160°F (71°C).
Can I add bacon or ham?
Yes. Fold in up to ¾ cup of cooked, crumbled bacon or finely diced cooked ham with the corn and cheese.
Ingredients
Method
Method
- Preheat the Oven and Prepare the Pie Plate: Preheat the oven to 375°F (190°C). Position a rack in the center.
- Grease a 9-inch deep-dish pie plate thoroughly with the softened butter, including the sides.
- Place the pie plate on a rimmed baking sheet if you want easier transfer in and out of the oven.
- Prepare the Corn: If using frozen corn, thaw it completely and drain away any liquid.
- If using canned corn, drain it thoroughly: For very wet corn, pat the kernels gently with paper towels. The corn should be moist but not dripping.
- Whisk the Eggs and Dairy: In a large mixing bowl, whisk the eggs until the yolks and whites are completely combined.
- Add the whole milk and heavy cream: Whisk until the mixture looks smooth and uniform.
- Add the Flour and Seasonings: In a small bowl, whisk together the flour, kosher salt, black pepper, smoked paprika, and garlic powder.
- Gradually whisk this dry mixture into the egg mixture.
- Continue whisking until no visible flour lumps remain: The custard should be fluid and slightly thicker than plain milk.
- Add the Corn, Cheese, and Scallions: Reserve ½ cup (57 g) of the shredded cheddar and about 2 tablespoons of the sliced scallions for the top.
- Add the remaining cheddar, remaining scallions, and all of the corn to the custard.
- Fold gently with a rubber spatula until the ingredients are evenly distributed.
- Fill the Pie Plate: Pour the mixture into the prepared 9-inch pie plate.
- Use the spatula to distribute the corn evenly so it does not collect in one area.
- Sprinkle the reserved cheddar over the surface, followed by the reserved scallions.
- Bake the Corn Pie: Bake at 375°F (190°C) for 35–40 minutes. The edges should be golden and slightly puffed, while the center should look set with only a gentle wobble when the pie plate is moved.
- If the cheese on top begins browning too quickly, loosely cover the surface with aluminum foil during the final 10 minutes.
- Check for Doneness: Insert a thin knife into the center. It should come out mostly clean without liquid egg custard.
- For a more precise check, the center should reach at least 160°F (71°C) because the filling contains eggs.
- Avoid overbaking, which can make the custard rubbery and cause moisture to separate around the edges.
- Rest the Pie: Remove the pie from the oven and place it on a wire cooling rack.
- Let it rest for 15 minutes before slicing. The filling will continue to set as it cools, making the wedges easier to lift cleanly.
- Garnish and Serve: Cut the pie into 8 wedges and serve warm or at room temperature.
