Friday, October 22, 2010

Corn spoon bread

I found this recipe a few years back in one of Real Simple Magazine's Thanksgiving issues, and have enjoyed making it during the fall every year since. This is such a simple recipe but is tasty and satisfying, especially during this time of year with its mild but savory flavor and warm, smooth texture. 
This serves 6-8, so I usually divide it in half if it's just the three of us.

Corn Spoon Bread
from Real Simple (original recipe here)

I N G R E D I E N T S :

D I R E C T I O N S :

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. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.


Emily said...

Yumm!! Can't wait to try this!!

Emily said...

Yumm!! Can't wait to try this!!