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 10¾ -oz can cream of chicken soup
- 1 ½ c. heavy cream
- 1 ½ tsp. kosher salt
- ¼ tsp. black pepper
- 2 c. flour
- 1 T. baking powder
- 1 T. fresh thyme or 1 tsp. dried
- 1 + ¾ 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 and cream of chicken soup, and 3/4 cup of 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 1 cup of milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme, if desired.