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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Fresh Corn Spoonbread

Southern Living NOVEMBER 2012

  • Yield: Makes 12 servings
  • 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.

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Fresh Corn Spoonbread recipe

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