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Sara Quessenberry and Rori Trovato
Recipe by Real Simple November 2006

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Credit: Sang An

Recipe Summary test

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

165 calories; calories from fat 44%; fat 8g; saturated fat 4g; cholesterol 70mg; sodium 514mg; carbohydrates 20g; fiber 2g; sugars 6g; protein 6g.
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