Corn Spoon Bread from Scratch |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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No Jiffy mix and no shortening! Ingredients:
1/2 cup yellow cornmeal |
2 cups milk, divided |
2 tablespoons butter |
3/4 teaspoon salt |
1 dash crushed red pepper flakes |
1 cup frozen corn, well drained |
2 eggs |
fresh ground white pepper |
Directions:
1. Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
2. Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
3. Remove from heat; stir in butter, salt, red pepper flakes, and corn.
4. Season to taste with pepper and stir in eggs.
5. Cook over low heat until thick, about 5 minutes.
6. Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
7. Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.
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