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.Â The flavor accompanies the turkey very well.Â 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
- 3Â cupsÂ whole milk
- 2Â cupsÂ fresh corn kernels or one 10-ounce package frozen corn, thawed
- 3/4Â cupÂ finely ground cornmeal
- 2Â tablespoonsÂ unsalted butter, plus more for the dish
- 1Â tablespoonÂ fresh thyme leaves
- 1 1/2Â teaspoonsÂ kosher salt
- 1/4Â teaspoonÂ black pepper
- 2Â largeÂ eggs, lightly beaten
Heat oven to 350Â° 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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