Savory Corn Cobbler

Savory Corn Cobbler
Justin Bernhaut

Serves 8
preparation
30
minutes
cooking
90
minutes

Ingredients

12
tablespoons
unsalted butter, plus more for the dish
1
jalapeno, minced
4
scallions, sliced
4
cups
fresh or frozen corn kernels
1
cup
low-sodium chicken broth
1 1/2
cups
heavy cream
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
2
cups
flour
1
tablespoon
baking powder
1
tablespoon
fresh thyme or 1 teaspoon dried
1
cup
whole milk

Directions

  1. Heat oven to 375° F.
  2. In a skillet, over medium heat, melt 2 tablespoons of the butter. Add the jalapeño and scallions. Cook for 3 minutes. Add the corn and broth. Increase heat to medium-high and cook for 4 minutes. Turn off heat. Stir in the cream, 1 teaspoon of the salt, and the pepper. Pour into a buttered 9-by-13-inch baking dish.
  3. In a large bowl, combine the flour, baking powder, and the remaining salt. Using 2 knives or your fingertips, add the remaining butter, cut into small pieces. Mix until it resembles crumbs. Stir in the thyme and milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme, if desired.
Katy Sparks
October 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Calcium 184.38 mg
  • Carbohydrate 42.74
  • Cholesterol 109.34 mg
  • Fat 35.96 g
  • Fiber 3.23 g
  • Iron 2.32 mg
  • Protein 8.57 mg
  • Sat Fat 21.88 g
  • Sodium 446.77 mg
What does this mean? See Nutrition 101.