Corn Spoon Bread

Corn Spoon Bread
Sang An
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preparation
15
minutes
cooking
45
minutes
Serves 6-8

Ingredients

3
cups
whole milk
2
cups
fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4
cup
finely ground cornmeal
2
tablespoons
unsalted butter, plus more for the dish
1
tablespoon
fresh thyme leaves
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
2
large eggs, lightly beaten

Directions

  1. Heat oven to 350° 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. 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.
  4. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Fat 8 g
  • Sat Fat 4 g
  • Cholesterol 70 mg
  • Sodium 514 mg
  • Carbohydrate 20 g
  • Fiber 2 g
  • Sugar 6 g
  • Protein 6 g
What does this mean? See Nutrition 101.

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