Cheese Corn Pie - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Equipment

mixing bowls
oven
rolling pin
baking dish

Ingredients

For the pie crust

1½ cups (375 g) all-purpose flour
½ cup (125 g) cold butter, cut into small cubes
¼ tsp (1 g) salt
4-5 tbsp (60-75 ml) ice-cold water

For the pie filling

2 cups (500 g) corn kernels (fresh or frozen)
1 cup (250 ml) whole milk
1 cup (125 g) grated cheddar
2 eggs
¼ cup (60 g) all-purpose flour
2 tbsp (30 ml) melted butter
1 tsp (5 g) baking powder
Salt and pepper to taste
½ tsp (2.5 ml) paprika (optional)

Directions

Prepare the pie crust:

In a large bowl, combine the all-purpose flour and salt.
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Assemble the cheese corn pie:

Preheat your oven to 350°F (175°C).
Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Press the crust into the dish and trim any excess overhang.
In a separate bowl, whisk together the eggs, milk, melted butter, and grated cheddar cheese until well combined.
In another bowl, combine the all-purpose flour, baking powder, salt, pepper, and paprika (if using).
Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth.
Stir in the corn kernels into the batter.
Pour the corn mixture into the prepared pie crust.
Bake in the preheated oven for 45-55 minutes or until the top is golden brown, and the center is set. You can use a toothpick to check for doneness; it should come out clean when inserted into the center.
Remove the pie from the oven and let it cool for a few minutes before serving.