Florida Corn Spoon Bread

Makes 6 servings

ingredients

4 ears fresh corn
1 quart milk
1 cup yellow cornmeal
2 Tablespoons finely chopped onion
2 Tablespoons chopped parsley
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon white pepper
4 eggs, beaten

directions

Cut corn kernels from cobs (2 cups), set aside. Scald milk in top of double boiler. Gradually stir in corn meal, chopped onion, and parsley. Cook over simmering water until thickened, stirring frequently. Remove from heat, stir in butter, salt, sugar, baking powder, and white pepper; mix well. Gradually add hot mixture to eggs, stirring constantly. Mix in reserved corn. Pour into a buttered 2-quart casserole dish. Bake in a preheated 425°F oven 45 minutes or until set and nicely browned. Serve with melted butter, mushroom gravy, and pork sausage, or creamed chicken.

Source: Jocelyn Stowell