Really,really good. But 6 --8 servings? My guess would be closer to 12 if reasonable portions are served. Hoping this reheats well.
Fresh Corn Awendaw
Fresh Corn Awendaw showcases sweet summer corn that is stirred into this Low Country version of Spoonbread.
Yield: Makes 6 to 8 servings
- Fresh ears of corn
- 2 teaspoons table salt, divided
- 1 1/2 cups uncooked regular grits
- 1 1/2 tablespoons butter
- 3 large eggs, lightly beaten
- 1 1/2 cups milk
- 3/4 cup plain white cornmeal
- Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl.
- Preheat oven to 375°. Bring 1 tsp. salt and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
- Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and remaining 1 tsp. salt. Stir in corn kernels. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
- Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.
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