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Corn Spoon Bread

Photo: Sang An
Yield Makes 6 to 8 servings


  • 3 cups whole milk
  • 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
  • 3/4 cup finely ground cornmeal
  • 2 tablespoons unsalted butter, plus more for the dish
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten

Nutrition Information

  • calories 165
  • caloriesfromfat 44 %
  • fat 8 g
  • satfat 4 g
  • cholesterol 70 mg
  • sodium 514 mg
  • carbohydrate 20 g
  • fiber 2 g
  • sugars 6 g
  • protein 6 g

How to Make It

  1. 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.

    In Advance: 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.