Food Recipes Savory Corn Cobbler 3.9 (59) 1 Review A few ingredients and a bit of prep make for a savory corn side dish that's great for family meals, holidays, or get-togethers. By Katy Sparks Katy Sparks Katy Sparks is an award-winning chef and owner of Katy Sparks Culinary Consulting. She has over 25 years of experience in the food industry. Her recipes have appeared in Food & Wine Magazine, Real Simple, and other publications. Highlights: * Over 25 years of experience in the food industry * Owner and culinary director at Katy Sparks Culinary Consulting * Former executive chef at Quilty's * Former culinary director at Balducci's * Former vice president of culinary research and development at Great Performances * Former consultant at Community Table, Radish, Melt Shop, Union Market, Murray's Cheese, Tavern on the Green, and Dixon Roadside * Former recipe content developer at RealEats Meals * Knife Skills Training Mentor at Hot Bread Kitchen * Food and Wine Best New Chef, 1998 * Wine Spectator Rising Star Chef, 1998 * Guest speaker at Cornell University in 2007 * Honored as Johnson & Wales University Successful Alumni & inducted into Hall of Fame, 2011 Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Justin Bernhaut Hands On Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 serves Jump to Nutrition Facts Take ingredients you probably already have at home and combine them into a delicious and savory corn cobbler. This cobbler makes a great side dish to serve for get-togethers, the holidays, or with your favorite family meal. It's easy to prep, then let the oven finish baking it. Did we mention there's a bit of jalapeño for an extra kick? Ingredients 12 tablespoons unsalted butter, plus more for the dish 1 jalapeño, minced 4 scallions, sliced 4 cups fresh or frozen corn kernels 1 cup low-sodium chicken broth 1 ½ cups heavy cream 1 ½ teaspoons kosher salt ¼ teaspoon black pepper 2 cups flour 1 tablespoon baking powder 1 tablespoon fresh thyme or 1 teaspoon dried 1 cup whole milk Directions Heat oven to 375 F. 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. 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. Rate it Print Nutrition Facts (per serving) 512 Calories 36g Fat 9mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 512 % Daily Value * Total Fat 36g 46% Saturated Fat 22g 110% Cholesterol 109mg 36% Sodium 447mg 19% Protein 9g Calcium 184mg 14% Iron 2mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.