I love making this Cheddar Sweet Corn Pie when I want something warm, simple, and deeply comforting. The combination of sweet corn, creamy eggs, and melted cheddar always reminds me why home cooking feels so special. I enjoy how this dish comes together quickly and fills the kitchen with rich, savory aromas that make it hard to wait until it cools. It works just as well for a casual dinner as it does for a relaxed weekend brunch.
Why You’ll Love This Recipe
I keep this recipe on repeat because it’s easy to prepare and uses everyday ingredients I usually already have. I like how the sweetness of the corn balances perfectly with the sharp cheddar, creating a filling that’s rich but not heavy. I also appreciate how flexible it is, since I can serve it as a main dish or a side, and even make it gluten-free by skipping the crust without sacrificing flavor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the pie filling
2 tablespoons butter
1 large yellow onion, finely chopped
1 garlic clove, minced
2 cups corn kernels (fresh, frozen and thawed, or well-drained canned)
1 cup shredded cheddar cheese
3 large eggs
1 cup milk
Salt, to taste
Pepper, to taste
For the crust (optional)
1 pie crust
Directions
I begin by preheating my oven to 350°F (175°C) and lightly greasing a 9-inch pie dish. When I’m using a crust, I gently press it into the dish and set it aside.
In a medium skillet over medium heat, I melt the butter and add the chopped onion. I sauté it for about five minutes until it becomes soft and translucent. I then add the minced garlic and cook it for another minute, just until fragrant.
Next, I stir in the corn kernels and cook them for two to three minutes, only until warmed through. I remove the skillet from the heat and let the mixture cool slightly.
In a large mixing bowl, I whisk together the eggs, milk, salt, and pepper until smooth. I fold in the cooled corn mixture and shredded cheddar cheese, mixing gently until everything is evenly combined.
I pour the filling into the prepared pie dish and bake it for 35 to 40 minutes. I know it’s ready when the edges are lightly golden and a knife inserted into the center comes out clean. I let the pie rest for about 10 minutes before slicing.
Servings And Timing
I usually slice this pie into 6 servings.
Preparation takes about 15 minutes, and baking takes 35 to 40 minutes, bringing the total time to roughly 55 minutes.
Variations
I like changing this recipe depending on my mood or what I have on hand. Sometimes I add fresh herbs like chives or thyme for a brighter flavor. When I want a bit of heat, I mix in chopped jalapeños or a pinch of red pepper flakes. I also enjoy experimenting with different cheeses, such as Monterey Jack or gouda, to give the pie a slightly different personality.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three to four days. When reheating, I prefer using the oven at 350°F (175°C) for about 15 to 20 minutes so the filling stays creamy. If I freeze the pie, I wrap it tightly once cooled and keep it frozen for up to two months, then thaw it overnight in the fridge before reheating.
FAQs
Can I use frozen or canned corn?
I often use frozen corn when fresh isn’t available, as long as it’s thawed and drained well. Canned corn also works, but I always make sure it’s thoroughly drained to prevent excess moisture.
How do I know when the pie is done baking?
I check by inserting a knife into the center. If it comes out clean and the middle feels set, I know the pie is ready. I also keep in mind that it firms up more as it cools.
Can I make this pie ahead of time?
I like preparing it a day in advance and storing it in the refrigerator. When it’s time to serve, I simply reheat it in the oven until warmed through.
Is this recipe gluten-free?
I make it gluten-free by skipping the crust altogether. The filling holds its shape nicely and still tastes rich and satisfying.
What should I serve with this pie?
I usually serve it with a crisp green salad or roasted vegetables. For brunch, I enjoy pairing it with fresh fruit on the side.
Conclusion
I find this Cheddar Sweet Corn Pie to be one of those reliable recipes that always delivers comfort and flavor. It’s simple, adaptable, and perfect for sharing, whether it’s a quiet family dinner or a casual gathering. Every time I make it, I’m reminded how a few humble ingredients can come together into something truly satisfying.
Cheddar Sweet Corn Pie is a cozy and savory dish featuring sweet corn, sautéed onions, eggs, and sharp cheddar baked into a golden pie—perfect for brunch, dinner, or a comforting side.
Ingredients
For the pie filling:
2 tablespoons butter
1 large yellow onion, finely chopped
1 garlic clove, minced
2 cups corn kernels (fresh, frozen and thawed, or well-drained canned)
1 cup shredded cheddar cheese
3 large eggs
1 cup milk
Salt, to taste
Pepper, to taste
For the crust (optional):
1 pie crust
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish. If using a pie crust, press it into the dish and set aside.
In a skillet over medium heat, melt butter and sauté the onion for about 5 minutes until soft. Add garlic and cook for 1 more minute.
Stir in corn and cook for 2–3 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk eggs, milk, salt, and pepper until smooth. Fold in the corn mixture and shredded cheddar.
Pour the filling into the pie dish. Bake for 35–40 minutes, or until the center is set and a knife inserted comes out clean.
Let cool for 10 minutes before slicing and serving.
Notes
Add fresh herbs like chives or thyme for extra flavor.
Mix in chopped jalapeños or red pepper flakes for a spicy kick.
Use other cheeses like Monterey Jack or gouda for a twist.
Make it gluten-free by skipping the crust—filling still holds well.
