Corn Spoon Bread

Corn Spoon Bread
Corn Spoon Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    c. whole milk

  • 2

    c. fresh corn kernels or one 10 oz package frozen corn thawed

  • 3/4

    c. finely ground cornmeal

  • 2

    T. unsalted butter ++

  • 1

    T. fresh thyme leaves

  • 1 1/2

    t. kosher salt

  • 1/4

    t. black pepper

  • 2

    large eggs, lightly beaten

Directions

1. Over to 350 2. In a large saucepan, over medium heat, bring 2 c. of the milk and the corn to a boil 3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mix to the boiling milk. Reduce heat and simmer gently, stirring frequently for 3 minutes. Remove from heat. Stir in butter, thyme, s and p, and eggs. 4. Transfer to a buttered casserol or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temp.

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