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Corn Spoon Bread

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Ingredients

Adjust Servings:
3 cups whole milk
1 cups fresh corn kernels or (10 ounce) package frozen corn, thawed
3/4 cup cornmeal, finely ground
2 tablespoons butter
1 tablespoon fresh thyme leave
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten

Nutritional information

173.7
Calories
71 g
Calories From Fat
8 g
Total Fat
4 g
Saturated Fat
69.7 mg
Cholesterol
411.4 mg
Sodium
20.5 g
Carbs
1.9 g
Dietary Fiber
6.2 g
Sugars
6.7 g
Protein
156g
Serving Size

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Corn Spoon Bread

Features:
    Cuisine:

    From BHG Magazine - Thanksgiving 2006.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Sawyer Evans

    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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