Scalloped Corn

makes enough for 6

(recipe slightly adapted fromĀ Heart of the Artichoke by David Tanis)

Preheat oven to 375F. Butter a 10 inch baking dish (or a cast iron skillet!).

Melt the 2 tablespoons butter over medium heat in a medium skillet and soften the onion with a little salt, about 5 minutes. Sprinkle in the flour, season with salt, pepper & cayenne, and stir well with a wooden spoon.

Slowly add the half & half and stir well as the sauce thickens. Add the corn kernels and simmer for 2 minutes. Taste and adjust the seasoning. Remove from heat.

Beat the egg yolks in a small bowl, and stir into the corn mixture.

Pour the corn mixture into a baking dish. Scatter the bread crumbs over the top and dot with butter. Bake for 30 minutes, or until golden.