Corn is one of my favorite “vegetables.” I haven’t eaten much of it recently because Sis isn’t a fan. Originally I had intended to make this dish for Thanksgiving when it was just supposed to be me and my dad. Because we didn’t end up cooking on Thanksgiving I decided I needed to make it for Christmas dinner even though I didn’t think Sis would even try it. As it turned out, she did try it. And she even liked it!
This was my favorite dish of our Christmas day meal. But I love love love love love corn.
- 12 T. butter, plus more
- 1 jalapeno, minced
- 4 scallions, sliced
- 4 c. frozen whole corn kernels
- 1 10 3/4-oz can cream of chicken soup
- 1 1/2 c. heavy cream
- 1 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 c. flour
- 1 T. baking powder
- 1 T. fresh thyme or 1 tsp. dried
- 1 3/4 c. 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, cream of chicken soup, and 3/4 c. milk. 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 remaining milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme, if desired.