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Corn Spoon Bread

Corn Spoon Bread
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 165Calories From Fat 44%
  • Fat 8g
  • Sat Fat 4g
  • Cholesterol 70mg
  • Sodium 514mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugar 6g
  • Protein 6g
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° F oven for 30 minutes.

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