CORN SPOON BREAD

Corn Spoon Bread image

Provided by Chef Glaucia

Categories Breads

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

3 cups whole milk
2 cups fresh corn kernels or 1 (10 ounce) package frozen corn, thawed
3/4 cup cornmeal, finely ground
2 tablespoons butter
1 tablespoon fresh thyme leave
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Steps:

Heat oven to 350º 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.

Nutrition Facts : Calories 173.7, Fat 8, SaturatedFat 4, Cholesterol 69.7, Sodium 411.4, Carbohydrate 20.5, Fiber 1.9, Sugar 6.2, Protein 6.7