Corn Spoon Bread

Corn Spoon Bread
Photo by Sang An


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

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


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