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
Preparation
