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.

2 comments:

Emily said...

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

Emily said...

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