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 ⓘ
Instructions
- 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.
- Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.
Nutrition & Diet Analysis (per serving)
732
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).