Serves: 6
Total Calories: 483

5 cups cooked corn kernals
1 cup milk
1 cup heavy cream
2 1/2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 clove garlic minced
1 stick unsalted butter
2 tablespoons all purpose flour
1/2 cup pure maple syrup
1 to 1 3/4 pound Bread Bowl

1. To prepare the fritters, sift together the baking mix and baking powder in a medium bowl and set aside. In another bowl, mix together the creamed corn and egg, then add to the baking mixture. Stir gently to combine.

2. Heat the oil in a large deep skillet over medium heat. Carefully drop rounded tablespoons of batter into the hot oil and fry about 2 minutes on each side or until golden brown. Transfer to paper towels. When cool enough to handle, crumble into bite-sized chunks.

3. Preheat the oven to 350°F.

4. Combine the corn kernels, milk, cream, sugar, salt, pepper, thyme, and garlic in a large saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

5. Melt the butter in a medium saucepan over low heat. Stirring constantly, add the flour until well blended, then add to the simmering corn mixture. Continuing to stir, simmer the mixture another 5 minutes or until it thickens. Remove from the heat.

6. Using a tablespoon or basting brush, spread the maple syrup on the inside of the bread bowl. Spoon one-fourth of the creamed corn in the bottom of the bowl, and top with one-fourth of the crumbled fritters. Repeat the layers, ending with the fritters.

7. Wrap the entire bowl with aluminum foil, place on a baking sheet in the middle of the oven, and bake about 20 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 483
Calories from Fat: 291

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese