Corn And Tomato Spoonbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• nonstick cooking spray, for ramekins
• 1/2 cup cornmeal
• 2 cups milk
• 1 -12 oz.can peaches and cream corn kernel, drained
• salt and pepper
• 4 eggs, beaten until thick and airy
• 3/4 cup parmesan cheese, freshly grated
• 2 tablespoons chopped chives
• 2 tomatoes, skinned, seeds removed and diced

Recipe

• 1 preheat oven to 375.
• 2 spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. set aside.
• 3 whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
• 4 stir and continue to cook another 2 minutes until thickened.
• 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 divide this mixture among the ramekins, sprinkle with the remaining parmesan cheese.
• 7 bake until puffed and set, about 25 minutes.
• 8 mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
• 9 top the spoonbread with the tomatoes.