The canned cream corn called for in the original application has always bothered me. First, there's no standardization among brands, other than that they all taste like crap. I only used the stuff because I felt I need something relatively quick to make up for all the work I was asking people to do in regards to the turkey. Well, now it's frozen corn, which is a step in the right direction, and the sweetness comes from molasses, which also brings its particular funk...though not too much of it. A few other nips and tucks make this a far, far better side.Photo by Lynne Calamia
4sliceswhite sandwich bread, cut into 1-inch pieces
1/2largeonion, finely chopped
2teaspoonsfinely minced fresh rosemary
10-inch Cast-iron skillet
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 1 hourhour
Heat the oven to 350 F.
Put 1 1/2 cups of the corn in a food processor and process until corn is somewhat smooth, about 45 seconds. Transfer to a large bowl along with the remaining 1/2 cup of corn, the cream, cornmeal, cheese, eggs, molasses, baking powder, baking soda, salt, and pepper. Stir to thoroughly combine, then stir in the bread until evenly coated with the batter. Set aside for 10 minutes.
Meanwhile, melt the butter in the skillet over medium-low heat. Add the onion and rosemary and cook, stirring occasionally, until softened but not browned, 5-7 minutes. Dump the onion mixture into the batter and stir evenly to combine.
Pour the batter into the skillet and smooth the top, then transfer to the oven. Bake until brown and set, about 40 minutes. Cool for 10 minutes before serving.
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