Food Recipes Corn Spoon Bread 2.8 (13) 1 Review By Sara Quessenberry and Rori Spinelli-Trovato Rori Spinelli-Trovato Rori Spinelli-Trovato is a restauranteur, food stylist, and chef. Highlights: * Work has been featured in Real Simple, Food & Wine, Health, Oprah.com, Delish, Fine Cooking, Bon Appetit, and more * Owner of Rori's Artisanal Creamery, a small-batch ice cream shop based in Santa Barbara, California Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Lynne Mitchell/Getty Images Hands On Time: 15 mins Total Time: 45 mins Yield: 6 to 8 serves - Jump to Nutrition Facts Ingredients 3 cups whole milk 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed ¾ cup finely ground cornmeal 2 tablespoons unsalted butter, plus more for the dish 1 tablespoon fresh thyme leaves 1 ½ teaspoons kosher salt ¼ teaspoon black pepper 2 large eggs, lightly beaten Directions Heat oven to 350° 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. Rate it Print Nutrition Facts (per serving) 165 Calories 8g Fat 20g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 165 % Daily Value * Total Fat 8g 10% Cholesterol 70mg 23% Sodium 514mg 22% Total Carbohydrate 20g 7% Total Sugars 6g Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.