Recipe: Corn Spoon Bread (with make ahead instructions)

CORN SPOON BREAD

3 cups whole milk, divided use
2 cups fresh corn kernels (or one 10 oz. pkg. frozen corn, thawed)
3/4 cup finely ground cornmeal
2 tbsp. unsalted butter, plus more for the dish
1 tbsp. fresh thyme leaves
1 1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 large eggs, lightly beaten

Heat oven to 350 degrees F.

In a large pan, 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.

TO MAKE AHEAD:
Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250 degree F oven for 30 minutes.

Makes 6-8 servings
Source: Real Simple magazine