Corn Spoon Bread: Enjoy it as a simple dessert or pair it with your favorite Southern-style BBQ.

Golden corn spoon bread makes for a comforting and savory side dish.

Corn Spoon Bread is a delightful warm dish that's simple to prepare. This Southern-inspired corn side dish blends savory and sweet flavors, offering a texture that's a mix of custard and soufflé. It's traditionally served in a cast iron skillet, but don't worry if you don't have one, as it also turns out perfectly in a baking dish.

The ingredients are simple in preparing this recipe that showcases the natural flavors of corn. The first ingredient, a slightly sweet corn cob steeped milk, is made by simmering fresh corn cobs and sugar in milk, allowing the rich, sweet essence of the corn to infuse into the liquid. Corn kernels are another essential component, providing texture and bursts of flavor. While summer corn is ideal, frozen, or even canned, corn depending on what is available. When cooked, they become tender and juicy. Cornmeal gives this not only a rustic cake consistency but adds a toasty flavor when mixed in with the corn infused milk. Of course butter is essential to add a luscious creaminess. Finally, eggs serve as a binding agent, giving the dish it's custard-like feel. They also contribute to the overall richness of this recipe. Together, these ingredients create a harmonious blend that highlights the sweetness of the corn while providing a comforting and satisfying dish that can be enjoyed alone or along side your favorite BBQ. I love that this recipe can accompany both a casual family meal or a more festive gatherings.

The Ingredients:

• 3 cups whole milk

• 2 ears of corn, remove the kernels and save the cobs

• 1/4 cup sugar + 2 tbsp

• 1 cup corn meal

• 4 tbsp unsalted butter

• 3 eggs, whisked until fluffy

• 1/2 tsp salt

The Plan:

1. Preheat oven to 350°F.

2. Butter a large cast iron skillet or baking dish. Set aside.

3. In a large sauce pan, stir together the milk, cobs, sugar, and salt. Turn heat to medium and bring mixture to a slower simmer. Simmer mixture for 10 minutes. Discard the cobs.

4. Whisk in the corn meal and cook for about one more minute until the mixture resembles cake batter and thickens.

5. Remove from heat. Stir in the butter and corn kernels until blended. Allow to cool slightly.

6. Gently whisk in the eggs just until combined.

7. Pour the corn mixture into the prepared skillet or dish.

8. Evenly sprinkle on the remaining two tablespoons of sugar. Don't skip this part as it makes a delicious crust on the top.

9. Bake for 40 minutes. Serve immediately.

Enjoy! xx