Ingredients:
1 pack of Seven Boys Corn Bread
4 ears of green corn
½ cup bacon (chopped)
½ chopped onion
2 ½ cups of milk
salt to taste
Ground black pepper to taste
Chopped green seasoning to taste
1 cooked and shredded chicken breast (for assembly)
To gratin:
1 box of cream
1 cup grated cheese
Preparation mode:
Threshing the corn cobs in a container. Reserve ½ cup (tea) of corn for finishing and beat the rest with the milk. Pass through a not very fine sieve.
In a pan, with a drizzle of olive oil, sauté the onion and bacon. When they are braised, add the corn that was beaten with the milk. Over low heat, keep stirring until the cream boils and thickens. Adjust the salt and pepper of the kingdom, add the green smell and the corn that was reserved to finish.
Assembly
Line an ovenproof dish (greased with butter) with a layer of Seven Boys Corn Bread. Over this layer, distribute the cream of corn and shredded chicken. Cover with another layer of bread. Mix sour cream with grated cheese and cover the entire surface. Take to medium oven to gratin.
