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.

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