Recipe: Sweet Corn Spoon Bread

SWEET CORN SPOON BREAD

1/2 of a 1 pound loaf of French bread, crusts removed and cut into 1-inch cubes
1 Tablespoon plus 1/4 cup (1/2 stick) butter, divided use
3 1/2 cups milk
2 cups corn kernels, fresh or frozen
2 eggs, lightly beaten
1/3 cup sugar
1 Tablespoon dry sherry
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
Pinch ground nutmeg

In a 350 degree F. oven, lightly toast bread cubes until dry, about 5 minutes.

Heat oven to 400 degrees F. Grease an 8- by 8-inch glass baking dish with the Tablespoon of butter. Layer bread cubes on the bottom.

Bring the milk and the 1/4 cup of butter just to a boil. Pour the mixture over the bread and let soak 5 minutes.

Meanwhile, stir together the corn, eggs, sugar, sherry, vanilla, cinnamon and nutmeg. Pour the corn mixture over the bread mixture. Dunk the mixture with the back of a spoon to spread throughout the dish, don't stir.

Set the dish in a large roasting pan and put in the oven. Add enough hot water to the roasting pan to come halfway up the sides of the baking dish.

Bake until a knife inserted in the center comes out clean, about 60 to 75 minutes (start checking at 45 minutes).

Makes 6 servings

I cut this recipe out of one of our newspapers here in AZ.