Fresh Corn Spoonbread

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