Cheddar and Sweet Corn Pie

recipe from Lisa@The Cutting Edge of Ordinary

2 tablespoons butter

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups fresh or thawed corn kernels (6 large ears)

⅔ cup milk ­

1-1/2 cups (about 8 oz.)shredded soft cheese -­ I use half cheddar and half fontina

1/2 cup panko bread crumbs

salt & pepper

3 tablespoons chopped fresh chives, optional

3 eggs, whisked

For the topping:

1 tablespoon of butter

1/4 cup panko bread crumbs

1/2 cup shredded cheese

pinch salt & pepper

1 tablespoon fresh chopped parsley

Preheat oven to 375 (F) and move rack above middle position. Lightly spray standard sized pie plate with cooking spray. Melt 2 tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cups cheese, ½ cup panko, good pinch of salt and pepper, and chives (if using). After stirring, whisk the add eggs in a separate bowl and then add to corn mixture. Pour into pie plate.

For the topping: Melt 1 tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving.