makes enough for 6
(recipe slightly adapted from Heart of the Artichoke by David Tanis)
- 2 tablespoons butter, plus more for butter the dish & topping
- 1 small yellow onion, finely diced
- salt & pepper
- 2 tablespoons all-purpose flour
- pinch of cayenne
- 1 1/2 cups half & half
- 3 cups sweet corn (about 5 ears worth)
- 2 egg yolks
- 1/2 cup fresh bread crumbs
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.