Fresh Corn Spoonbread

Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 5 Minutes

Ingredients

1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups fresh corn kernels (about 8 ears)
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
3 large eggs, lightly beaten
Garnish: fresh thyme sprigs

Preparation

1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.

2. Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.

Note:

Beth Trueblood, Lanesville, Indiana,

November 2012