Go Back
–+ servings
Cheddar Sweet Corn Pie finished recipe

Cheddar Sweet Corn Pie

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

For the Corn Pie
  • 3 cups sweet corn kernels fresh, thawed frozen, or well-drained canned
  • 1 tablespoon unsalted butter softened, for greasing the pie plate
  • 4 large eggs (about 200 g without shells) at room temperature
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese divided
  • 4 medium scallions (about 40 g) thinly sliced, divided
  • 1 tablespoon chopped fresh parsley optional

Method
 

Method
  1. Preheat the Oven and Prepare the Pie Plate: Preheat the oven to 375°F (190°C). Position a rack in the center.
  2. Grease a 9-inch deep-dish pie plate thoroughly with the softened butter, including the sides.
  3. Place the pie plate on a rimmed baking sheet if you want easier transfer in and out of the oven.
  4. Prepare the Corn: If using frozen corn, thaw it completely and drain away any liquid.
  5. 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.
  6. Whisk the Eggs and Dairy: In a large mixing bowl, whisk the eggs until the yolks and whites are completely combined.
  7. Add the whole milk and heavy cream: Whisk until the mixture looks smooth and uniform.
  8. Add the Flour and Seasonings: In a small bowl, whisk together the flour, kosher salt, black pepper, smoked paprika, and garlic powder.
  9. Gradually whisk this dry mixture into the egg mixture.
  10. Continue whisking until no visible flour lumps remain: The custard should be fluid and slightly thicker than plain milk.
  11. 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.
  12. Add the remaining cheddar, remaining scallions, and all of the corn to the custard.
  13. Fold gently with a rubber spatula until the ingredients are evenly distributed.
  14. Fill the Pie Plate: Pour the mixture into the prepared 9-inch pie plate.
  15. Use the spatula to distribute the corn evenly so it does not collect in one area.
  16. Sprinkle the reserved cheddar over the surface, followed by the reserved scallions.
  17. 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.
  18. If the cheese on top begins browning too quickly, loosely cover the surface with aluminum foil during the final 10 minutes.
  19. Check for Doneness: Insert a thin knife into the center. It should come out mostly clean without liquid egg custard.
  20. For a more precise check, the center should reach at least 160°F (71°C) because the filling contains eggs.
  21. Avoid overbaking, which can make the custard rubbery and cause moisture to separate around the edges.
  22. Rest the Pie: Remove the pie from the oven and place it on a wire cooling rack.
  23. Let it rest for 15 minutes before slicing. The filling will continue to set as it cools, making the wedges easier to lift cleanly.
  24. Garnish and Serve: Cut the pie into 8 wedges and serve warm or at room temperature.

Tried this recipe?

Let us know how it was!