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Copy LinkSpoon Bread
Servings: 6
Total Time: 1 hour
Ingredients
3 TBSP unsalted butter, melted
4 cups whole milk
1 cup coarse ground cornmeal
1 tsp salt
3 large eggs, beaten
1 tsp baking powder
2 cups corn kernels
Directions
1. Preheat oven to 375°F. Use a little bit of the melted butter to coat the inside of an 8x8 baking dish.
2. Add the milk, cornmeal, and salt to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and cook, stirring often, until thickened a bit, about 2 minutes. Take off the heat and set aside.
3. Stir in the beaten eggs, baking powder, corn kernels, and remaining melted butter until everything is well combined. Pour the batter into the baking dish and bake uncovered until set and lightly browned on top, 30 to 40 minutes. Serve warm.
2. Add the milk, cornmeal, and salt to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and cook, stirring often, until thickened a bit, about 2 minutes. Take off the heat and set aside.
3. Stir in the beaten eggs, baking powder, corn kernels, and remaining melted butter until everything is well combined. Pour the batter into the baking dish and bake uncovered until set and lightly browned on top, 30 to 40 minutes. Serve warm.
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