This recipe is a family favorite and is usually gone in less than 24 hours. And like other favorites in this house, it tastes even better the next day after sitting in the fridge overnight. If there is any left to eat, that is!

30 minutes prep and 1 hour divided for cook time, plus 1½ hours’ chilling

FOR THE CRUST:
  • 1  cup all-purpose flour, plus more for rolling
  • ¼  cup cornmeal
  • ¼  teaspoon fine sea salt
  • ½  cup cold unsalted butter (1 stick), cubed
  • 3 to 6 tablespoons cold water
FOR THE FILLING:
  • 1  small red onion
  • ½  teaspoon Kosher salt, plus more as needed
  • 8 – 12 slices of bacon diced
  • 1 ½  cups fresh or frozen corn kernels (from 2 – 3 ears if fresh)
  • 1  cup heavy cream
  • ½  cup sour cream or plain Greek yogurt
  • 3  large eggs
  • ¾  cup shredded sharp cheddar (3 ounces)

Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
On a lightly floured surface, roll out dough into a 12-inch circle between wax paper. Transfer dough to a 9-inch pie deep plate; trim and crimp edges. Chill for 30 minutes.
Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees. Chop onion and set aside.
Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn and 1/2 teaspoon salt. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
Sprinkle with remaining 1/4 cup cheddar.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.