Corn And Tomato Spoonbread

1. 1

   Preheat oven to 375.

2. 2

   Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.

3. 3

   Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.

4. 4

   Stir and continue to cook another 2 minutes until thickened.

5. 5

   Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.

6. 6

   Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.

7. 7

   Bake until puffed and set, about 25 minutes.

8. 8

   Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.

9. 9

   Top the spoonbread with the tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.