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Cheddar Corn Country Spoon Bread

Source of Recipe


Kathy Casey






List of Ingredients



• 1-1/2 cups water
  
• 2 cups milk
  
• 2 tsp sugar
  
• 1-1/2 tsp salt
  
• 1 cup fine-ground cornmeal
  
• 2 Tbsp cold butter, cut into small chunks
  
• 4 eggs, beaten
  
• 1-1/2 cups freshly cut corn kernels (or substitute frozen)
  
• 1/2 cup (packed) shredded Cheddar cheese
  
• 2 Tbsp chopped fresh basil
  






Instructions



1. In a heavy pot over medium-high heat, bring water, milk, sugar and salt to a boil. As soon as liquid boils, sprinkle in cornmeal while whisking constantly. When mixture begins to thicken, use a spoon to continue stirring. Stir until cornmeal is cooked and mixture is thickened. Remove from heat and beat in butter. Cool until slightly warm, about 15 minutes. Beat in eggs, then fold in corn, Cheddar and basil.
   
   
2. Preheat oven to 425º F. Generously spray a 2-1/2-quart baking dish or 9-inch cake pan with cooking spray.
   
   
3. Scrape batter into pan, filling edges and smoothing top. Bake in preheated oven for about 30 minutes, or until center is just set. Serve, "spooning" directly from the baking dish.
   
   Makes 6 to 8 servings.