Corn Spoon Bread

Name: Corn Spoon Bread
Total time: 45 min
Ingredients: 3 cups whole milk; 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed; 0.75 cup finely ground cornmeal; 2 tablespoons unsalted butter, plus more for the dish; 1 tablespoon fresh thyme leaves; 1.5 teaspoons kosher salt; 0.25 teaspoon black pepper; 2 large eggs, lightly beaten

2.8

(13)

1 Review

By Sara Quessenberry

and

Rori Spinelli-Trovato

Updated on August 29, 2014

overhead view of cornbread in an iron skillet with one piece removed — 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.

Nutrition Facts (per serving)

165	Calories
8g	Fat
20g	Carbs
6g	Protein

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.