Savory Corn Cobbler
OK - so its not diet, but it sure is good.....
12 tablespoons unsalted butter, plus more for the dish
1 fresh jalapeño, minced
4 scallions, sliced
2 slices of bacon, diced
4 cups fresh or frozen corn kernels (I like the fire roasted corn from trader joes)
1 cup chicken broth
1 1/2 cups heavy cream or use whole milk
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 cups flour
1 tablespoon baking powder
1 tablespoon fresh thyme
1 cup whole milk
Heat oven to 375° F.
In a skillet, over medium heat, melt 2 tablespoons of the butter. Add the bacon, jalapeño and scallions. Cook for 3 minutes or until the bacon is sort of crisp. 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 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.
Make Ahead: Prepare the filling and the biscuits the night before. Refrigerate them separately, leaving the biscuit dough in the bowl. Assemble the cobbler just before baking, but allow an extra 5 minutes in the oven.
12 tablespoons unsalted butter, plus more for the dish
1 fresh jalapeño, minced
4 scallions, sliced
2 slices of bacon, diced
4 cups fresh or frozen corn kernels (I like the fire roasted corn from trader joes)
1 cup chicken broth
1 1/2 cups heavy cream or use whole milk
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 cups flour
1 tablespoon baking powder
1 tablespoon fresh thyme
1 cup whole milk
Heat oven to 375° F.
In a skillet, over medium heat, melt 2 tablespoons of the butter. Add the bacon, jalapeño and scallions. Cook for 3 minutes or until the bacon is sort of crisp. 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 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.
Make Ahead: Prepare the filling and the biscuits the night before. Refrigerate them separately, leaving the biscuit dough in the bowl. Assemble the cobbler just before baking, but allow an extra 5 minutes in the oven.
You can also change it up by adding green chile and zest of lime - serve with salsa. Yummy
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