Easy Double Corn Spoonbread

iVillage Member
Registered: 10-31-1999
Easy Double Corn Spoonbread
Sun, 10-28-2012 - 5:55pm

Makes 6 servings.

3 tbs finely grated Parmesan cheese
2 green onions, finely chopped
2 eggs
3/4 cup stone ground cornmeal
Salt and Pepper
1 1/2 cups fresh or frozen thawed corn kernels
1/2 tsp baking powder
1 1/2 tbs butter
1 1/2 cups milk
1 1/2 cups water

Heat oven to 400 degrees. Grease a casserole dish. In saucepan, heat water, 1/2 tsp salt, and half of milk to boiling. Reduce heat, whisk in cornmeal. Cover simmer until mixture is very thick and pasty. Remove from heat, whisk in butter until melted. Continue whisking, add remaining milk. Whisk in eggs, then baking powder.

Stir in green onions, corn, Parmesan, and 1/4 tsp pepper until mixed. Transfer to dish, spread in smooth even layer. Bake 1 hour or until golden. Garnish with green onions, then serve.

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