I’ve had this recipe for a good 18 months now, and I am just now getting to it. I substituted 2% milk for the whole milk (I would normally use Silk soymilk, but I have to get rid of this milk that I bought for my toddler to drink- he doesn’t like it). I also used dried thyme instead of fresh. The verdict? I liked it, Toby did not. I really like casseroles like this, but he just informed me that he is tired of “all the puddings!” He does not care for the texture. He says it tastes like uncooked eggs (but of course they are cooked). Oh well. I would give it about a 7.5, and he would give it about a 3, so I guess I will have to meet in the middle and say a 5.
rating: 5
Corn Spoon Bread
(from the November 2006 issue of Real Simple magazine)
3 cups whole milk (I used 2%)
2 cups fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 cup finely ground cornmeal
2 tbsp unsalted butter, plus more for the dish (I used Pam on the dish)
1 tbsp fresh thyme leaves (I used a sprinkling of dried)
1 1/2 tsp kosher salt
1/4 tsp black pepper
2 large eggs, lightly beaten
Heat oven to 350 degrees F. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.
Serves 6-8
