Hope you are enjoying your Thanksgiving Eve. Here are a couple shots of what ours looks like over here…
hmm…
Anywho, I thought I would post a recipe of this corn pudding, or corn spoon bread (whichever name you prefer!) because it is a dish that I added to our Thanksgiving tradition purely because I like it, it’s kinda southern, and my family’s feast never featured this wonderful, and overlooked dish! So in case you needed one more delicious side, this one is quick and easy!
Corn Spoon Bread
3 c. whole milk
2 c. fresh corn (or 10 oz. frozen)
3/4 c. cornmeal
2 T. unsalted butter
1 T. fresh thyme leaves
1 1/2 t. salt
1/4 t. pepper
2 large eggs, lightly beaten
In large saucepan, over medium heat, bring 2 cups of milk and the corn to a boil. In a small bowl, whisk the remaining milk and cornmeal. Slowly add to the boiling milk. Reduce heat and simmer for 3 minutes. Remove from heat and let cool a smidge (so you don’t go and cook the eggs you’re about to add!). Stir in the butter, thyme, s & p, and beaten eggs. Transfer to buttered casserole dish. Bake 30 minutes @ 350ºF. Make sure the middle is set and tooth pick comes out clean. Enjoy!
