Monday, July 25, 2011

Corn Spoon Bread

I am on a search to find the perfect sweet corn bread.  It doesn't have the texture of traditional because it is much more moist.  But it does have the texture because it is corn bread.  I had this bit of perfection years ago in a Southwestern restaurant and I have been searching for it ever since.

Good thing I love doing recipe research!  So this spoonful, while good, isnt it.  It is too "eggy" and not bready enough, and it doesnt have the sweet taste to satisfy this particular craving.

But this dish was good, easy to make and goes great with short ribs!  So until the next corn bread experiment...

Corn Spoon Bread (Inspired by Paula Deen)
  • 1 cup milk
  • 1/3 cup yellow cornmeal
  • 1/2 teaspoon kosher salt
  • 1 cup canned corn kernels, drained
  • 1/2 cup chopped green onions
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter, cut in small pieces
  • 1/8 teaspoon ground red pepper flakes
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 the corn and the green onion.

Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. (the milk mixture will be thick) 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 red pepper flakes. Bake for 25 to 30 minutes or until center is set. Remove from the oven and serve immediately.

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