Ingredients
-
3
-
1
-
3/4
-
2
-
1
-
1 1/2
-
1/4
-
2
-
-
-
-
-
-
-
Directions
Corn Spoon Bread, From BHG Magazine – Thanksgiving 2006 , Glaucia, this was SO good The rosemary really hits the spot and it was so easy to throw together I made half a recipe and baked it in a smaller pyrex glass casserole dish Thanxs for sharing!
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Steps
|
1
Done
|
Heat Oven to 350 F. |
|
2
Done
|
in a Large Saucepan, Over Medium Heat, Bring 2 Cups of the Milk and the Corn to a Boil. |
|
3
Done
|
in a Small Bowl, Whisk Together the Remaining Milk and the Cornmeal. |
|
4
Done
|
Whisking Constantly, Slowly Add the Mixture to the Boiling Milk. Reduce Heat and Simmer Gently, Stirring Frequently, For 3 Minutes. Remove from Heat. |
|
5
Done
|
Stir in the Butter, Thyme, Salt, Pepper and Eggs. |
|
6
Done
|
Transfer to a Buttered Casserole or Cast-Iron Skillet. |
|
7
Done
|
Bake Until Golden and Set, About 30 Minutes. |
|
8
Done
|
Serve Warm or at Room Temperature. |
