Savory Corn Cobbler
by Katy Sparks for Real Simple
Ingredients:
- 12 tablespoons unsalted butter, plus more for the dish
- 1 jalapeno, minced
- 4 scallions, sliced
- 4 cups fresh 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.
With other summer favorites like tomatoes, scallions, and even blueberries, golden nuggets of sweet corn make seasonal eating a treat!
Mustardy Grilled Corn & Sausage Kabobs
Market Salad with Corn, Beets, Fennel, and Cucumber
Sauteed Corn, Greens, Bacon, and Scallions
Fried Squash Blossoms with Corn & Mozzarella
Sweet Corn & Blueberry Trifles
