Sweet & Spicy Corn Cobbler

Here’s a little something I whipped up last week.  I wanted to make a corn based recipe but I didn’t want a chowder or typical corn bread.  I already have a corn salad on my blog, so I decided it was time to experiment with my cobbler batter.  Cobblers are sooooooo easy and always a crowd pleaser.  I really like the idea of juxtaposing sweet and spicy flavors (ie. my chocolate chili cake).  This side dish is great with BBQ chicken or as a main lunch dish along side a green salad.

Corn Cobbler getting ready to go in the oven

1/2 cup of diced red onion

1 red bell pepper, diced

1 jalapeno pepper, seeded and diced

2 cups of organic fresh or frozen corn

5 Tablespoons of butter, divided (4 TBS and 1 TBS)

1 1/2 cups of flour

3 teaspoons of non-aluminum baking powder

3/4 cups of sugar

1 1/2 cups of milk

Pre-heat oven to 350 degrees.  Place a round cake or deep dish pie pan in the oven with 4 TBS of butter.  Bake a few minutes until the butter is melted and remove the pan from the oven.

Meanwhile, in a large saute pan heat 1 TBS of butter.  Add the onion and peppers and cook over medium heat until softened.  Add the corn and cook a few minutes longer until heated through.  Remove  from heat and set aside.

In a large bowl combine the flour, baking powder and sugar.  Add milk and stir very gently just until incorporated.

Pour the batter OVER the melted butter in the cake pan. Do NOT Stir. Spoon the vegetable mixture evenly over the batter.  Place the pan on a cookie sheet (in case of oven spills) and bake for 30-40 minutes, until the crust rises up and is golden brown.

Serves 8 – 10 as a side dish. Recipe can be doubled, but use 2 cake pans.  If you like it really spicy, increase to 2 jalapenos!