Double-Corn Spoonbread

By mamacasma

Both corn kernels and cornmeal are used in this rich, buttery casserole with pillowy Parmesan for a side dish that is filling without being too dense.

Ingredients

• 1 1/2 cups water
• Salt and Pepper
• 1 1/2 cups whole milk
• 3/4 cup stone-ground cornmeal
• 1 1/2 Tablespoons margarine or butter
• 2 large eggs
• 1/2 teaspoon baking powder
• 2 green onions, finely chopped, plus more for garnish
• 1 1/2 cups corn kernels, fresh or frozen (thawed)
• 3 Tablespoons Parmesan cheese, finely grated

Details

Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 400 degrees F. Grease shallow 1 1/2-quart casserole.
2. In 4-quart saucepan, heat water, 1/2 teaspoon salt, and half of milk to boiling on high. Reduce heat to medium-low and whisk in cornmeal in slow, steady stream. Cover and simmer 10 minutes or until mixture is very thick and pasty, whisking frequently.
3. Remove from heat and whisk in margarine until melted. Continue whisking and add remaining milk in slow, steady stream. Whisk in eggs, 1 at a time, then baking powder.
4. Stir in green onions, corn, Parmesan, and 1/4 teaspoon pepper until mixed. Transfer to prepared dish and spread in smooth, even layer. (Casserole can be cooled, then covered and refrigerated, up to 4 hours before baking.)
5. Bake 45 minutes to 1 hour or until golden and knife inserted in center comes out clean. Garnish with green onions.