Fresh-Herbed Spoon Bread

Name: Fresh-Herbed Spoon Bread
Ingredients: 1 medium onion, chopped; 8 tablespoons unsalted butter; 1 large clove garlic, minced; 4 cups water; 2 teaspoons or a bit more kosher or other coarse salt; 1/4 teaspoon freshly group pepper; 1 1/2 cups yellow corn meal (preferably stone ground); 1 1/2 cups buttermilk; 7 eggs, well beaten; 1/2 cup heavy cream; 2 1/2 cups corn kernels (fresh or defrosted frozen is fine. Do not use canned); 1 cup chopped fresh basil, parsley, chives, tarragon or mixture

12 ingredients

6 steps

Ingredients

1 medium onion, chopped
8 tablespoons unsalted butter
1 large clove garlic, minced
4 cups water
2 teaspoons or a bit more kosher or other coarse salt
1/4 teaspoon freshly group pepper
1 1/2 cups yellow corn meal (preferably stone ground)
1 1/2 cups buttermilk
7 eggs, well beaten
1/2 cup heavy cream
2 1/2 cups corn kernels (fresh or defrosted frozen is fine. Do not use canned)
1 cup chopped fresh basil, parsley, chives, tarragon or mixture

Directions

1

Butter a baking pan, approximately 10x14 and set aside. Preheat the oven to 400F.
2

In a heavy 2 quart saucepan, saute the onion with the butter for 3 minutes or so. Add the garlic and continue to cook, stirring frequently, until the onions begin to color. Add the water, salt and pepper and simmer for 2 minutes.
3

Slowly add the cornmeal whisking to ensure that no lumps form. Cook, stirring constantly over low heat until very thick, about 3 minutes.
4

Off the heat, add the buttermilk, then the eggs, then the cream, corn, and fresh herbs.
5

Bake in the preheated oven about an hour or a bit more until the spoon bread is just set and the top has browned.
6

Let rest about 10 minutes before serving. The dish can wait for up to an hour in a 140 degrees oven or be baked ahead and reheated at 350F.