Sweet Corn and Cheddar Pie

2 tablespoons butter (plus extra for the dish)

1 cup finely chopped yellow onion

1 finely chopped red bell pepper

1 medium garlic clove, minced

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

2/3 cup milk

2 cups (about 8 ounces) grated Cheddar cheese

3/4 cup panko or other bread crumbs

1 teaspoon kosher salt

3/4 teaspoon ground pepper

3 tablespoons chopped fresh chives (optional)

3 eggs

Heat oven to 375 F and put rack in middle position or a little above.  Lightly butter a standard-sized pie dish.

Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.  Add onion and bell pepper and cook for about 4 minutes, until slightly browned at the edges.  Turn heat down to medium, add garlic, and cook for 2 to 3 minutes, until garlic is fragrant but not browned.  

Combine onion mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives.  After stirring, add eggs and mix well.  Pour mixture into prepared pan.

Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper.  Sprinkle over the pie filling.  Bake for about 35 minutes, until slightly puffed, set, and beginning to brown.  Cool 5 to 10 minutes before serving, topped with more chives if desired.

The baked pie keeps well for a couple of days or more.

From Natural Comfort Kitchen blog, with minor change