Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture.
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
- 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.
