Corn And Onion Pie
A cheesy corn and onion pie with a tender muffin crust, perfect as a comforting side or appetizer, blending sweet corn, savory onion, and melted cheddar flavors.
Ingredients
Instructions
- Saute onion in butter until soft.
- Add sour cream to the onion mixture and set aside.
- Combine dill weed, muffin mix, beaten egg, milk, and salt to make the batter.
- Pour the batter into a greased and floured 9x9-inch pan.
- Sprinkle 3/4 cup grated Cheddar cheese on top of the batter.
- Add the onion and sour cream mixture over the cheese layer.
- Top with the remaining grated cheese.
- Bake for 35 minutes at 425°F.
- Cool slightly and cut into 9 squares.
Tips & Substitutions
For a twist, consider adding diced bell peppers or jalapeños for extra flavor. If you don't have corn muffin mix, you can use a combination of cornmeal and flour with a bit of baking powder. Using fresh corn instead of canned can enhance the texture and flavor of the pie. Don't skip the resting step after baking; it helps the pie set and makes cutting easier.
Serving Suggestions
Serve the Corn And Onion Pie warm as a delightful side dish or a light vegetarian main course. It pairs beautifully with a fresh green salad or grilled vegetables. For a heartier meal, consider serving alongside roasted chicken or a slice of quiche. This dish is also great for brunch or potlucks, offering a comforting addition to any spread.
Storage & Reheating
Leftover Corn And Onion Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for about 30-45 seconds or warm in a preheated oven at 350°F for 10-15 minutes until heated through. This keeps the texture intact and the cheese melty.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Onion Pie contains roughly 570 calories, with 15g protein, 56g carbohydrates, and 32g fat. It is an excellent source of protein (29% of the Daily Value) and calcium (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1513mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While Cheddar cheese adds a nice sharp flavor, you can substitute with Monterey Jack, Gouda, or even a blend of your favorites. Each will give the pie a unique taste, so feel free to experiment based on what you have on hand or your personal preference.
Is there a gluten-free option available?
Yes, you can make this Corn And Onion Pie gluten-free by using a gluten-free corn muffin mix. Ensure that all other ingredients, like the sour cream and cheese, are also gluten-free. This way, you can enjoy this delicious recipe without gluten concerns.
Can I prepare it in advance?
Definitely! You can prepare the Corn And Onion Pie up to a day in advance. Assemble it in the greased pan, cover it tightly with plastic wrap, and refrigerate. When ready to bake, simply remove it from the fridge and bake as directed. This makes it perfect for entertaining or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).