Savory Corn Cobbler with Bacon

If you’re looking for something freakin’ delicious to make for dinner, look no further. I think I just hit it out of the ball park with this recipe. I mean it calls for TWELVE tablespoons of butter. Of course it’s going to be awesome. I’m not going to tell you how much of the pan I ate by myself, or how much additional butter I slathered on it. That’s between me and Lucy!

Ingredients

12 tablespoons  butter
1 jalapeno, seeded and diced
4 green onions, sliced
2 cans of corn, drained {frozen is fine}
1 cup chicken broth
6 slices cooked bacon, chopped
2 cups milk {I used 2%}
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups flour
1 tablespoon baking powder
1 teaspoon thyme
2 tablespoons fresh chives

Directions

Heat oven to 375 F. Thoroughly butter a 9×13 baking dish and set aside. In a skillet over medium-high heat, cook the jalapenos and green onions in 2 tablespoons of butter for 3-4 minutes. Add the corn, chicken broth and bacon, and cook for an additional 4 minutes. Remove from heat. Stir in 1 cup of milk, 1 teaspoon of the salt, and the pepper. Pour into prepared baking dish.

In a separate bowl, combine flour, baking powder, and the remaining salt. Cut the remaining butter into small pieces and add to flour mixture. Mix until crumbly. Stir in the thyme, chives and 1 cup of milk. Drop heaping spoonfuls of the batter onto the top of the corn mixture. Bake for about 50 minutes or until cooked through and golden.

Enjoy!