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Corn Spoon Bread
Corn Spoon Bread
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Prep Time:
10 minutes
Total Time:
50 minutes
Fall inspired corn quick bread.
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
Instructions:
  • Preheat the oven to 350°F. Generously coat 12 (6-oz) ramekins with butter for a perfect bake.
  • Combine cornmeal mix, flour, sugar, and salt in a large bowl. Create a well in the center. In a separate bowl, mix corn, yogurt, melted butter, 1/4 cup chives, parsley, thyme, and eggs. Gently combine with cornmeal mixture until just moistened. Divide the mixture evenly into ramekins placed on a large cookie sheet.
  • Bake for 35-40 minutes until golden brown and fully set. Finish with a sprinkle of fresh chives just before serving hot.

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