I am trying to get through some stuff in my pantry so I decided to make something new using corn meal. I came across this recipe for Corn Spoon Bread. I tweaked (see my adjusted recipe below) it a little omitting the green onions and red pepper flakes and instead adding 1-2 tablespoons of brown sugar to make it a tad sweet. It was so delicious I wanted to share. I wish I had taken a picture of it because it looked beautiful. But we ate it too fast. So I found the above picture online at Gourmet.com which looked the most like my spoon bread, although their recipe is different. I made a double recipe which I would recommend for any family larger than four people. I cooked it for about 40 minutes instead of 25 minutes in a round glass pyrex dish. I covered the top with foil for the latter 20 minutes or so to keep the top from browning too much. Here is the recipe with my adjustments below:
Corn Spoon Bread
2 cups milk (I used skim) 2/3 cup yellow cornmeal 1 teaspoon kosher salt 2 cups shredded Cheddar, divided 2 cups frozen corn kernels, defrosted 4 large eggs, lightly beaten 2 tablespoons butter, cut in small pieces 2-4 tablespoons ground brown sugars Directions Preheat the oven to 400 degrees F. In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1 cup of the cheese, the corn, and the brown sugar. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the remaining cup of cheese. Bake for 35 to 45 minutes or until center is set and cheese is lightly browned. Cover with foil during baking if top is getting too brown but center not set yet. Remove from the oven and serve immediately.