Corn And Tomato Spoonbread

Directions

1. 1
   Preheat oven to 375.
2. 2
   Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
3. 3
   Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
4. 4
   Stir and continue to cook another 2 minutes until thickened.
5. 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. 6
   Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
7. 7
   Bake until puffed and set, about 25 minutes.
8. 8
   Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
9. 9
   Top the spoonbread with the tomatoes.