Ingredients
8
8 servings
- •2 ¾ cups 1% milk
- •¼ cup whipping cream
- •1 ¼ cups finely ground white cornmeal
- •3 large eggs, well beaten
- •3 tablespoons unsalted butter, divided
- •3 tablespoons white sugar
- •1 ¾ teaspoons baking powder
- •1 teaspoon salt
- •1 cup corn
Instructions
- Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature.
- Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand.
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish.
- Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 228
- Carbohydrate: 28g
- Fat: 10g
- Fiber: 2g
- Protein: 7g
- Sugar: 6g
Related Recipes
Baked Spoon Bread
Traditional Appalachian Spoon Bread
Karen's Sweet Corn Bread
Baked Cream Corn
Olde Tavern Spoon Bread
Homesteader Cornbread
Kentucky Biscuits
Cornmeal Griddle Cakes
Blue Corn Cornbread
Best Ever Bread Pudding
Cornbread Made with Coconut Oil
