Monday, November 25, 2013

Savory Corn Cobbler

A corn COBBLER???? I know, I know, crazy, right? But stay with me! I PROMISE you it's delicious!!  Have I ever lied to you before???
 I was browsing different Thanksgiving side dishes, and I was looking for something new and different and interesting and fun to do with corn. Don't get me wrong.. I absolutely love the favorite Corn Casserole and the Fried Confetti Corn, but everyone likes a little variety, right? So I did some searching and it wasn't long before I found this little gem of a corn dish from Real Simple. Right away, I thought "How can this not be good???" And honestly, it was so good, I needed to make it again the next day! Love love LOVE it. It's really great because the biscuit topping kind of has a stuffing vibe goin' on. You could ABSOLUTELY serve this with your turkey dinner and skip the stuffing altogether. Even if you don't make this one for Thanksgiving, you should definitely keep this one in your repertoire. It would be perfect with a grilled or rotisserie chicken, or a roast beast. You simply MUST try it!

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

 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.

Be sure to add the minced jalapeno. It really doesn't add very much heat at all, just a nice gentle warmth throughout the whole dish and that's one of the things I loved about it. Not to mention, the little specs of green make for a more appetizing presentation. I didn't add the seeds, but if you like the heat, go for it!
As much as I loved it the first time I made it, I did tweak it a little the second time. (Somehow I just can't seem to leave a recipe alone. Have you noticed that??)
It used more corn, (a 40oz bag, to be specific), just so there was more corn to biscuit topping ratio. I also diced about a 1/2 cup each of celery and onions along with a little dried thyme leaves, and added them to the topping dough, just to drive home that stuffing vibe I was talking about. Absolutely delish!!

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