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Corn Spoon Bread

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Corn Spoon Bread
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 12
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This quick bread baked using corn is perfect for a fall menu.

Ingredients

1
cup Gold Medal™ self-rising white cornmeal mix
1/2
cup Gold Medal™ all-purpose flour
2
tablespoons sugar
1
teaspoon salt
4
cups frozen corn (from 25-oz bag), thawed
2
cups plain yogurt
1/4
cup butter, melted
1/4
cup chopped fresh chives
2
tablespoons chopped fresh parsley
1
teaspoon chopped fresh thyme leaves
3
eggs, slightly beaten
Additional chopped fresh chives, if desired

Directions

  • 1 Heat oven to 350°F. Grease 12 (6-oz) ramekins (individual baking dishes) with butter.
  • 2 In large bowl, stir together cornmeal mix, flour, sugar and salt; make well in center of mixture. In another bowl, stir together corn, yogurt, melted butter, 1/4 cup chives, the parsley, thyme and eggs; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture evenly among ramekins. Place ramekins on large cookie sheet.
  • 3 Bake 35 to 40 minutes or until golden brown and set. Garnish with chives. Serve immediately.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Daily Value
Total Fat
6g
0%
(
Saturated Fat
3 1/2g
0%
)
Sodium
420mg
0%
Total Carbohydrate
28g
0%
(
Dietary Fiber
1g
0%
)
Protein
7g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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