Evelyn Dewars

Corn Spoon Bread

Serves: 4 adult servings

Ingredients

• 1 cup milk
• 1/3 cup yellow cornmeal
• 1/2 teaspoon salt
• 1 cup shredded Cheddar cheese, divided
• 1 can creamed corn
• 1 teaspoon sugar
• 1/2 cup finely chopped onions
• 2 large eggs, lightly beaten
• 2 tablespoons butter, cut in small pieces
• 1/8 teaspoon ground red pepper flakes

Directions

Preheat the oven to 400 degrees F.

In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, the sugar and the onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture.

Pour the mixture into a 1-quart baking dish. Top with pieces of butter and then bake for 35 minutes or until the middle is set.