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Friday, January 7, 2011

Corn Spoon Bread

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


1.Heat oven to 350° F.

2.In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

3.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.

4.Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.

Old Mountain Pre Seasoned 10120 7 Impression Cornbread Pan, 12 Inch x 5 1/2 InchOld Mountain Pre Seasoned 10120 7 Impression Cornbread Pan, 12 Inch x 5 1/2 Inch

I so love these little types of pans to cook my corn bread in so I thought I might share the link

sponsors this week include Barefoot Books, Balboa Pillows Aurora Gifts Little Ones Happy Baby Foods Zutano and PawParrazi


  1. Love this! Would like to invite you over to Fat Camp Friday @ Mangoes and Chutney. The linky is up all weekend and one blogger from the linky party is featured every Wednesday.

  2. Annie, this looks fantastic! I love the serving sizes too! :) Thanks for linking up to Friday Potluck this week.


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