Recipe: Corn Spoonbread with Cheese, Green Olives, and Dill

Corn Spoonbread with Cheese, Green Olives, and Dill
rec.food.cooking/Nighthawk1130 (2001)

Here is one that we like. It also has corn in it, so I know all my grandchildren love it.

1 cup cornmeal
1 cup milk
1 can 8 1/2 oz) cream style corn
1/2 cup butter or margarine
2 eggs
1 cup shredded sharp Cheddar or Colby cheese
1/4 cup chopped stuffed green olives drained
1/4 tsp dried dill weed

Heat oven to 375 degrees. Grease 1-quart casserole.

In medium saucepan over medium heat, combine cornmeal, milk, and corn; mix well. Bring to a boil, stirring constantly.

Remove from heat; stir in butter. Add eggs one at a time, beating by hand after each addition. Stir in cheese, olives and dill.

Pour batter into greased casserole. Bake for 30 to 35 minutes or until golden brown.

Serve immediately. Topped with additional butter and honey if desired.