CORN SPOON BREAD

Corn Spoon Bread image

Provided by By Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 12

1 cup Gold Medal™ self-rising white cornmeal mix
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups frozen corn (from 25-oz bag), thawed
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme leaves
3 eggs, slightly beaten
Additional chopped fresh chives, if desired

Steps:

Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 28 g, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 420 mg