Spoon bread with corn

  • 1/2 cups water
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 3 cups milk or buttermilk
  • 4 eggs, well beaten
  • 2 tablespoons butter
  • 1 c corn kernels (thawed & drained if frozen)

Preheat the oven to 400 degrees. Butter a 1 1/2-quart casserole dish.

Stir 1/2 cup of the water into the cornmeal. This prevents lumping. Beat the eggs, then stir the cornmeal into them.

Bring 3 cups milk to a simmer in a roomy pot. Add the salt, then add about 1/2 c hot milk to the egg/cornmeal mixture, stirring until smooth, then add that to the hot milk. Bring to a simmer stirring constantly, and cook for 1 minute. Remove from heat, stir in butter and corn kernels.

Pour into the casserole and use a spatula to spread the batter evenly. Bake for about 35-40 minutes, until a cake tester comes clean.


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