Corn Spoon Bread

Corn Spoon Bread
Photo by Sang An


  • 2 tablespoons unsalted butter, plus more for the dish
  • 3 cups whole milk
  • ¾ cup finely ground cornmeal
  • 1 tablespoon fresh thyme leaves
  • 2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
  • 2 large eggs, lightly beaten
  • ¼ teaspoon black pepper
  • + 1 more ingredients
    • 1 ½ teaspoons kosher salt

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, fo...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network