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

Directions

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 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