Side Dish

Leek and Corn Spoonbread is for Side Dish.

Leek and Corn Spoonbread takes 20 minutes to prepare.

Leek and Corn Spoonbread takes 25 minutes to cook.

Leek and Corn Spoonbread makes 12 servings.

The ingredients for Leek and Corn Spoonbread are:

2 c Milk, 3.25%
2/3 c Yellow Cornmeal
1 t. Salt
2 cups Sweet Corn, Fresh, removed from ear
2 cups Leeks, chopped in half moons and rinsed
1 T. Butter, salted
4 large Eggs
1 oz. grated Parmesan Cheese (about 1/2 cup)
1/2 to 1 t. mixture of white, red & black ground pepper

Here is how you make Leek and Corn Spoonbread:

Sautee vegetables in butter, set aside. Cook milk, cornmeal, & salt over medium heat. Beat eggs in a separate bowl. When cornmeal is thickened, temper eggs by putting some of the hot cornmeal mixture in it and add the saut?ed vegetables. Then add this mixture to the rest of the cornmeal mixture. Bake in a buttered 9 x 13 pan at 400 F for about 25 minutes. Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user ONITAC2.

The nutritional information for Leek and Corn Spoonbread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 147.7

• Total Fat: 5.4 g
• Cholesterol: 70.5 mg
• Sodium: 296.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.0 g
• Protein: 6.6 g

The dietary needs meet for Leek and Corn Spoonbread is Vegetarian