Creamed Corn Casserole with Cornbread Crust

Name: Creamed Corn Casserole with Cornbread Crust
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 to 10 servings
Ingredients: 3 tablespoons unsalted butter, plus more for greasing; 1 medium onion, finely diced; 1 teaspoon fresh thyme leaves; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Two 16-ounce bags frozen corn, thawed; 1 1/2 cups heavy cream; 3/4 cup yellow cornmeal; 3/4 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 1/2 sticks (12 tablespoons) unsalted butter, cold, cut into small pieces; 3/4 cup heavy cream, plus 2 tablespoons for brushing

Getting reviews...

This recipe combines two favorite dishes into one very corny, savory pie. We puree some of the creamed corn to make the pie extra creamy and release the corn's starch, which thickens the pie base (no flour necessary). The cornbread crust is unbelievably buttery and crumbly: It floats atop the pie almost like a biscuit.

Level: Easy
Total: 1 hr 5 min

Prep: 5 min
Cook: 1 hr

Yield: 8 to 10 servings

Level: Easy
Total: 1 hr 5 min

Prep: 5 min
Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

Creamed corn:

3 tablespoons unsalted butter, plus more for greasing

1 medium onion, finely diced

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) unsalted butter, cold, cut into small pieces

3/4 cup heavy cream, plus 2 tablespoons for brushing

Directions

Special equipment:

a 2-quart baking dish, preferably oval

Preheat the oven to 350 degrees F. Grease a 2-quart oval baking dish; set aside.
For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/4 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, stir together and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree it until smooth, then stir it back into the skillet. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
For the cornbread topping: Put the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor, and pulse to combine. Add the cold butter, and pulse until the mixture looks like coarse breadcrumbs. Add 3/4 cup of the heavy cream, and pulse until the batter just comes together.
To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Brush the batter with the remaining 2 tablespoons heavy cream, and sprinkle with a little salt. Bake until the corn is bubbling and the crust is puffed and a deep golden brown, about 35 minutes.