Cheddar Sweet Corn Pie

Introduction

Cheddar Sweet Corn Pie is a delightful fusion of sweet and savory flavors wrapped into a golden, cheesy casserole-like dish. This comforting recipe celebrates the sweetness of fresh corn kernels paired beautifully with the sharpness of cheddar cheese and the richness of eggs and cream. Ideal for breakfast, brunch, or a light dinner, this dish also makes a fantastic addition to culinary training, especially in Grame and CAP programs where students can learn essential kitchen skills like sautéing, mixing custards, baking, and flavor balancing.

This comprehensive article explores every step to master Cheddar Sweet Corn Pie. We’ll go over ingredients, instructions, preparation time, tips, nutritional facts, and why this recipe is perfect for culinary learning environments.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6

• 2 tablespoons butter (plus extra for greasing the dish)
• 1 cup finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 cups fresh or thawed corn kernels (from about 6 large ears)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika (optional)
• 3 large eggs
• 1 cup heavy cream (or whole milk for a lighter version)
• 1 cup grated sharp cheddar cheese (plus extra for topping)
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons chopped fresh parsley or chives (optional garnish)

1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease a 9-inch pie dish or baking dish with butter.
2. Sauté Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Stir in the minced garlic and cook for another minute.
3. Add Corn: Add the corn kernels to the skillet and season with salt, pepper, and paprika. Cook for 2–3 more minutes, then remove from heat and let cool slightly.
4. Prepare Custard Base: In a large bowl, whisk together the eggs and cream until fully combined.
5. Combine Dry Ingredients: In another bowl, whisk together the flour and baking powder.
6. Assemble the Pie: Stir the sautéed vegetables into the egg-cream mixture. Then mix in the flour mixture and cheddar cheese.
7. Bake: Pour the mixture into the greased pie dish. Top with a bit more shredded cheddar cheese. Bake for 40–45 minutes, or until golden brown and set in the center.
8. Cool and Serve: Let the pie cool for 10 minutes before slicing. Garnish with chopped herbs if desired. Serve warm.

• Use fresh corn for best flavor, but frozen or canned (well-drained) works too.
• Let the pie rest before cutting so it sets and slices cleanly.
• Add a pinch of nutmeg for a subtle depth of flavor.
• For extra color, mix in chopped bell peppers or baby spinach.
• Want it creamier? Add a spoonful of sour cream or cream cheese to the mix.

• Calories: 340 kcal
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Sugar: 5g
• Protein: 10g
• Sodium: 420mg

• Teaches Baking Basics: Students learn how to prepare and bake a savory pie.
• Develops Knife Skills: Chopping onions, garlic, and herbs.
• Encourages Flavor Balance: Understanding sweet, savory, and seasoning.
• Highlights Kitchen Safety: Working with hot pans, ovens, and dairy.
• Adaptability: Students can adapt ingredients for dietary restrictions.

• Practice sautéing onions and garlic properly.
• Whisk and stabilize egg-cream mixtures.
• Bake until proper doneness (center set, top golden).
• Understand leavening effects of baking powder.
• Apply creative thinking by modifying recipe (e.g., adding veggies or spices).

• Compare sweet vs. savory pies.
• Translate the recipe into French or Arabic for language integration.
• Conduct a taste test with different cheeses (cheddar, feta, mozzarella).
• Create a food cost analysis based on local prices.
• Explore nutrition and discuss how to make the dish healthier.

• Spicy Corn Pie: Add diced jalapeños or chili flakes.
• Herbed Version: Mix in fresh thyme, basil, or oregano.
• Meaty Add-In: Add cooked bacon or diced ham.
• Vegetarian Upgrade: Add mushrooms or zucchini.

• Great for meal prep: store slices in the fridge for up to 4 days.
• Reheat in microwave or oven.
• Serve with salad, roasted vegetables, or fruit.
• Ideal for brunch buffets or packed lunches.

• Wash hands and vegetables before use.
• Cook thoroughly to an internal temperature of 74°C (165°F).
• Refrigerate leftovers promptly.
• Use clean utensils and surfaces when prepping.

Cheddar Sweet Corn Pie is more than just a recipe; it’s a versatile culinary project that introduces students to important cooking methods, flavor combinations, and kitchen organization. Whether served hot from the oven or packed for lunch, this dish showcases the beautiful blend of rustic ingredients and creative cooking—perfect for the aspiring chef.