Fresh Corn Spoonbread

• servings: 12 servings

Ingredients

1 cup self-rising white cornmeal mix

1/2 cup all-purpose flour

2 tablespoons sugar

1 teaspoon salt

4 cups fresh corn kernels (about 8 ears)

2 cups plain yogurt

1/4 cup butter, melted

1/4 cup chopped fresh chives

2 tablespoons chopped fresh parsley

1 teaspoon minced fresh thyme

3 large eggs, lightly beaten

Garnish: fresh thyme sprigs

Directions

Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.

Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.