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Corn Cobbler
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| Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m Ingredients | |
| 12 tablespoons | unsalted butter, plus more for the dish |
| 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 |
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.
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