Corn in the Cobbler
Discover comfort food at its finest with "Corn in the Cobbler," a delightful twist on a classic cobbler that pairs sweet, golden corn with a buttery, biscuit-like topping. This savory-sweet creation features lightly caramelized corn kernels baked under a tender layer of cornmeal and cheddar cheese (optional for an extra burst of flavor) for a dish that's rich, satisfying, and incredibly versatile. With just 15 minutes of prep and a single baking dish, it's the perfect side dish or main course for cozy family dinners, backyard barbecues, or holiday spreads. Serve it warm, garnished with fresh parsley for a pop of color and freshness, and watch it disappear in seconds!
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Recipe Information
Ingredients
- 3 cups sweet corn kernels (fresh, frozen, or canned)
- 4 tablespoons unsalted butter
- 1.5 cups all-purpose flour
- 0.5 cups cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups whole milk
- 0.25 cups heavy cream
- 1 large egg
- 0.5 cups shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or similar-sized casserole dish.
If using fresh or frozen corn, cook the kernels in boiling water for 2-3 minutes until tender, then drain and set aside. If using canned corn, drain thoroughly.
In a skillet over medium heat, melt 2 tablespoons of the butter. Add the corn and cook for 3-5 minutes, stirring occasionally, to lightly caramelize the kernels. Remove from heat and transfer the corn to the prepared baking dish.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
Melt the remaining 2 tablespoons of butter. In a separate bowl, whisk together the melted butter, milk, heavy cream, and egg until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
If desired, fold in the shredded cheddar cheese to the batter for an added layer of flavor.
Spoon the batter evenly over the corn in the baking dish, spreading it out gently to cover most of the surface.
Bake in the preheated oven for 30-40 minutes, or until the topping is golden brown and a toothpick inserted into the biscuit topping comes out clean.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley for garnish, if desired, before serving.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
