Rating: 4 stars
59 Ratings
  • 5 star values: 24
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 1

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Credit: Justin Bernhaut

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F.

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  • 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.

Nutrition Facts

calcium 184.4mg; 512 calories; calories from fat 63%; cholesterol 109.3mg; fat 36g; fiber 3.2g; iron 2.3mg; protein 8.6mg; saturated fat 21.9g; sodium 446.8mg.
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