Holiday Side Dish: Corn Spoon Bread

My mom discovered this recipe in a Real Simple a few years ago and we’ve found it to be a great Thanksgiving side dish.  The flavor accompanies the turkey very well.  Plus it is a yummy leftover!

I recommend preparing the dish in advance but not baking it until just before you’re ready to eat.

Corn Spoon Bread
Real Simple

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

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