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.
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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.
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