Fresh Corn Spoonbread

Name: Fresh Corn Spoonbread
Ingredients: 1 cup self-rising white cornmeal mix; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 4 cups fresh corn kernels (about 8 ears); 2 cups plain yogurt; 1/4 cup butter, melted; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 teaspoon minced fresh thyme; 3 large eggs, lightly beaten; Garnish: fresh thyme sprigs

12 ingredients

2 steps

Ingredients

1 cup self-rising white cornmeal mix
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 cups fresh corn kernels (about 8 ears)
2 cups plain yogurt
1/4 cup butter, melted
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh thyme
3 large eggs, lightly beaten
Garnish: fresh thyme sprigs

Directions

1

Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.
2

Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.