Ingredients
- 2 cups fresh or frozen sweet corn kernels
- 1 cup sharp cheddar cheese, grated
- 1 cup heavy cream
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 tablespoon fresh chives, chopped
If you’re feeling adventurous, you can substitute the cheddar with a smoky gouda or add a handful of crispy bacon bits for extra flavor. The beauty of this recipe lies in its adaptability, much like the meals I grew up with, where each dish was a canvas for creativity.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, heavy cream, and melted butter until well combined. This step always takes me back to weekends at home, helping my mom with Sunday brunch.
- Add the flour, baking powder, salt, black pepper, and cayenne pepper to the egg mixture. Stir until the dry ingredients are fully incorporated.
- Fold in the corn kernels, grated cheddar cheese, and chopped chives. Make sure everything is evenly distributed. My grandmother always said that the secret to a great pie is ensuring every bite is packed with flavor.
- Pour the mixture into the prepared pie dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pie to cool for at least 10 minutes before slicing. This patience is something I learned over time, ensuring the pie sets properly for those perfect slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International