Corn And Tomato Spoonbread

Name: Corn And Tomato Spoonbread
Ingredients: nonstick cooking spray, for ramekins; 1/2 cup cornmeal; 2 cups milk; 1 -12 oz.can peaches and cream corn kernel, drained; salt and pepper; 4 eggs, beaten until thick and airy; 3/4 cup parmesan cheese, freshly grated; 2 tablespoons chopped chives; 2 tomatoes, skinned, seeds removed and diced

9 ingredients

9 steps

Ingredients

nonstick cooking spray, for ramekins
1/2 cup cornmeal
2 cups milk
1 -12 oz.can peaches and cream corn kernel, drained
salt and pepper
4 eggs, beaten until thick and airy
3/4 cup parmesan cheese, freshly grated
2 tablespoons chopped chives
2 tomatoes, skinned, seeds removed and diced

Directions

1

Preheat oven to 375.
2

Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
3

Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
4

Stir and continue to cook another 2 minutes until thickened.
5

Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
6

Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
7

Bake until puffed and set, about 25 minutes.
8

Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
9

Top the spoonbread with the tomatoes.