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Photo: Sang An Photo by: Photo: Sang An

Corn Spoon Bread

Real Simple NOVEMBER 2006

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 44%
  • Fat: 8g
  • Saturated fat: 4g
  • Cholesterol: 70mg
  • Sodium: 514mg
  • Carbohydrate: 20g
  • Fiber: 2g
  • Sugars: 6g
  • Protein: 6g
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Corn Spoon Bread recipe

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