Fresh Corn Spoonbread
good for you party perfect
MAKES: 12 servings
HANDS-ON TIME: 30 min.
TOTAL TIME: 1 hr., 5 min.
1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
4 cups fresh corn kernels (about 8 ears)
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 Tbsp. chopped fresh parsley
1 tsp. minced fresh thyme
3 large eggs, lightly beaten
Garnish: fresh thyme sprigs
1. Preheat oven to 350°. Stir together first 4 ingredients in a large
bowl; make a well in center of mixture. Stir together corn and next 6
ingredients; add to cornmeal mixture, stirring just until dry
ingredients are moistened. Divide mixture among 12 (6-oz.) buttered
ramekins.
2. Bake at 350° for 35 to 40 minutes or until golden brown and set.
Serve immediately.
Southern Living November 2012
good for you party perfect
MAKES: 12 servings
HANDS-ON TIME: 30 min.
TOTAL TIME: 1 hr., 5 min.
1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
4 cups fresh corn kernels (about 8 ears)
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 Tbsp. chopped fresh parsley
1 tsp. minced fresh thyme
3 large eggs, lightly beaten
Garnish: fresh thyme sprigs
1. Preheat oven to 350°. Stir together first 4 ingredients in a large
bowl; make a well in center of mixture. Stir together corn and next 6
ingredients; add to cornmeal mixture, stirring just until dry
ingredients are moistened. Divide mixture among 12 (6-oz.) buttered
ramekins.
2. Bake at 350° for 35 to 40 minutes or until golden brown and set.
Serve immediately.
Southern Living November 2012
