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Thanksgiving: Corn Spoon Bread

Source of Recipe


Real Simple, November 2006






List of Ingredients



• 3 cups whole milk
  
• 2 cups fresh corn kernels or one (10-ounce) package frozen corn, thawed
  
• 3/4 cup finely ground cornmeal
  
• 2 Tbsp unsalted butter, plus more for the dish
  
• 1 Tbsp fresh thyme leaves
  
• 1-1/2 tsp kosher salt
  
• 1/4 tsp black pepper
  
• 2 large eggs, lightly beaten
  






Instructions



1. 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, for 3 minutes.
   
   
2. Remove from heat. Stir in the butter, thyme, salt, pepper and eggs. Transfer to a buttered casserole or cast-iron skillet.
   
   
3. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.
   
   Serves 6 to 8
   
   






Final Comments


To prepare in advance, bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° oven for 30 minutes.