Fresh Corn Spoonbread

Prep: 10 min., Bake: 45 min.

Yield: Makes 8 servings

Ingredients

• 1  cup  white cornmeal mix
• 1/2  cup  all-purpose flour
• 1/4  cup  sugar
• 1  teaspoon  salt
• 4  cups  fresh corn kernels (about 5 to 6 ears)
• 2  cups  plain yogurt
• 3  large eggs, lightly beaten
• 1/4  cup  butter, melted

Preparation

1. Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.

2. Bake at 350° for 40 to 45 minutes or until golden brown and set.