JB Creamed Corn with Cornbread Crumbs Recipe
Ingredients
- 8 cobs corn
- 2 tablespoons sweet butter, divided
- 1 tablespoon sliced garlic
- 1 tablespoon sliced shallots
- 4 cups (2 pints) heavy cream
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- Kosher salt and freshly ground black pepper to taste
- 1 cup cornbread crumbs
Directions
- Slice corn kernels off of the cobs and reserve the cobs.
- Melt 1 tablespoon of the butter in a medium saucepan, add the garlic and shallots, and sauté until soft, 3 to 5 minutes.
- Add the reserved cobs and the heavy cream to the pan and bring to a simmer. Let the mixture simmer for 20 minutes, or until the cream is reduced by half.
- Remove the corn cobs and discard.
- Preheat the oven to 350ºF.
- Heat a sauté pan and melt the remaining tablespoon of butter. Add the corn and sauté for 3 to 5 minutes, or until desired tenderness.
- Stir half of the corn cream into the corn, making sure everything is well combined. (Reserve the remaining cream for another use.)
- Stir in the parsley and chives and season with salt and pepper.
- Pour the mixture into an oven-safe dish or 4 individual ramekins.
- Top with the cornbread crumbs and bake until the crumbs are golden brown, about 10 minutes.
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