Corn Spoon Bread

Submitted by Chef Glaucia

"From BHG Magazine - Thanksgiving 2006."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 8

ingredients

• 3 cups whole milk
• 1 cups fresh corn kernels or (10 ounce) package frozen corn, thawed
• 3⁄4 cup cornmeal, finely ground
• 2 tablespoons butter
• 1 tablespoon fresh thyme leave
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon black pepper
• 2 large eggs, lightly beaten

directions

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

Reviews

[Marz7215]

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!