4 eggs, beaten
1/2 cup finely chopped celery
1 cup water
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon lightly crushed black peppercorn
1/2 cup whole kernel corn
3/4 cup butter, chilled
3/4 cup unsalted butter
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon salt
1 1/2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking pan.
Beat eggs, celery, and 1/4 cup water, 3/4 cup salt, thyme, and peppercorn in small bowl.
Combine the corn and butter in a small bowl. Mix thoroughly. Stir to coat cornbread mixture.
Place powdered sugar and lemon juice in large saucepan; bring to a boil. Remove from heat. Stir lemon juice into cornbread mixture. Gradually stir in salt, 1/4 cup peppercorn, and cornbread mixture. Stir gently and sprinkle on top of celery mixture.
Cover pan with foil. Bake in preheated oven for 10 minutes or until centers of all bubbles are set.