Corn Spoon Bread

"From BHG Magazine - Thanksgiving 2006."
 
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photo by Marz7215 photo by Marz7215
photo by Marz7215
Ready In:
45mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Heat oven to 350º F.
  • In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.
  • In a small bowl, whisk together the remaining milk and the cornmeal.
  • Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat.
  • Stir in the butter, thyme, salt, pepper and eggs.
  • Transfer to a buttered casserole or cast-iron skillet.
  • Bake until golden and set, about 30 minutes.
  • Serve warm or at room temperature.

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Reviews

  1. Glaucia, this was SO good. The rosemary really hits the spot and it was so easy to throw together. I made half a recipe and baked it in a smaller pyrex glass casserole dish. Thanxs for sharing!
     
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