3 c whole milk
2 c fresh corn kernels or one 10-ounce package frozen corn, thawed
3/4 c finely ground cornmeal
2 T unsalted butter, plus more for the dish
1 T fresh thyme leaves
1 1/2 t kosher salt
1/4 t black pepper
2 large eggs, lightly beaten
Heat oven to 350° F. In a large saucepan, over medium heat, bring 2 c of the milk and the corn to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.
In Advance: Bake the spoon bread and let it cool. Set aside at room temperature for up to 4 hours. If desired, warm in a 250° F oven for 30 minutes.
Time: 45 minutes Serves: 6-8 servings
When you want something besides corn bread, this fits the bill. I use a little less than 1 t of dried thyme instead of fresh. I think you could substitute any green herb in place of thyme. Just remember that dried spices are a lot more potent then fresh. When substituting dried spices for fresh, always use less. The spice jar usually gives dried/fresh equivalents. This recipe came from www.myrecipes.com .