Ingredients
2 cups fresh or canned sweet corn (drained if canned)
1 cup whole milk
1/2 cup heavy cream
2 tablespoons butter, melted
3 large eggs
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for heat)
1/2 cup chopped bell peppers (red and green for color)
1/4 cup chopped onion
1 pre-made pie crust (or homemade, if preferred)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
Prepare the Filling: In a large bowl, whisk together the eggs, milk, heavy cream, and melted butter until well combined.
Mix Dry Ingredients: In another bowl, mix the flour, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in the corn, bell peppers, onion, cheddar cheese, and Parmesan cheese.
Assemble the Pie: Roll out the pie crust and fit it into the prepared dish. Pour the corn mixture into the crust, spreading it evenly.
Bake: Place in the oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve: Let the pie cool for 10 minutes before slicing. Serve warm and enjoy!
Notes
For a gluten-free version, use a gluten-free flour blend and pie crust.
Enhance the flavor by adding chopped jalapeños or a pinch of smoked paprika.
Serve with sour cream or salsa for extra flavor.
This dish pairs well with grilled meats or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Main Course
- Method: Baking
- Cuisine: Caribbean, Latin American, Southern
- Diet: Vegetarian