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Category: Vegetable
Prep Time: Cook Time: Total Time:
3 cups whole milk
2 cups fresh corn kernels or one 10-ounce
package frozen corn, thawed
3/4 cup finely ground cornmeal
2 Tbsp unsalted butter, plus more for dish
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 large eggs, lightly beaten
Heat oven to 350 degrees. 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.
Serves 6 to 8.
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Corn Spoon Bread
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Category: Vegetable
Prep Time: Cook Time: Total Time:
3 cups whole milk
2 cups fresh corn kernels or one 10-ounce
package frozen corn, thawed
3/4 cup finely ground cornmeal
2 Tbsp unsalted butter, plus more for dish
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 large eggs, lightly beaten
Heat oven to 350 degrees. 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.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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