Corn bread is just so expected at Thanksgiving, so it's fun to serve something that's just a bit different. Take clafoutis, a custard-like French dessert typically made with tart cherries, and swap in sweet corn (which pairs well with the light batter) for a dish that'll be a talking point at dinner. Easily made, this stunning side captures the final flavors of corn before the kernels hibernate for the Winter.
Serve it with or without a dusting of powdered sugar (I found the extra touch of sweetness enhances the earthy flavors of the whole-wheat flour and butter). And while it pairs so wonderfully with traditional Thanksgiving dishes like roast turkey or glazed ham, it's also a must-make during the simmering days of Summer, when fresh corn is at its peak.
- 4 tablespoons unsalted butter, melted, plus room-temperature butter for the pie dish
2 cups fresh corn kernels, from about 2 large corncobs
1/4 teaspoon salt
Dash of pepper
3/4 cup whole milk
1/3 cup sugar
1/4 cup whole-wheat flour
1 tablespoon bourbon
Powdered sugar, for dusting
- Preheat the oven to 325°F. Grease a 9-inch glass pie dish with butter.
- Gently mix together the corn kernels, salt, and pepper, and arrange in the buttered pie dish.
- Combine the eggs, milk, sugar, flour, and bourbon in a blender, and blend until smooth. Add the melted butter, and blend again. Pour the batter over the corn.
- Bake for 50 to 55 minutes, or until the clafoutis is set and golden brown on top. Let cool for 15 minutes.
- Dust with powdered sugar, and serve.
- Side Dishes
- North American
- Serves 6