Cheese Corn Pie
Prep Time
15 minutes​
Cook Time
45 minutes
6-8 servings


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 cheese
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)​ ​


Prepare the Pie Crust:
  1. In a large bowl, combine the all-purpose flour and salt.​
  2. 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.
  3. Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together.​
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.​
Assemble the cheese corn pie:
  1. Preheat your oven to 350°F (175°C).​
  2. 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.​
  3. In a separate bowl, whisk together the eggs, milk, melted butter, and grated cheddar cheese until well combined.​
  4. In another bowl, combine the all-purpose flour, baking powder, salt, pepper, and paprika (if using).​
  5. Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth.​
  6. Stir in the corn kernels into the batter.
  7. Pour the corn mixture into the prepared pie crust.​
  8. 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.​
  9. Remove the pie from the oven and let it cool for a few minutes before serving.​