Corn Spoon Bread - cooking recipe
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
Preparation
-
Heat oven to 350\u00b0 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.
Leave a comment