This recipe is for spoon bread, a softer version of cornbread that can be served directly from the baking dish. Serve it with fresh pork sausage or smothered pork chops. Spoon Bread with Corn Makes 6 ...

I don’t think I could ever tire of sweet summer corn. Simply steamed or grilled and eaten right off the cob, it represents the very essence of the season. Sometimes, though, the golden kernels call ...

The Southern staple known as spoon bread — a particular specialty of Kentucky and Virginia — is a Native American dish adopted early on by America's earliest European settlers. George Washington ...

No matter how much fresh corn I put into my cornbread, it always tastes more like bread than corn. Although I can get good corn flavor by using just-picked sweet corn and stone-ground yellow cornmeal, ...

I recently made Dolly Parton's easy corn bread for breakfast. The recipe only has three main ingredients and is ready in almost 30 minutes. Parton's recipe may be simple, but her corn bread is ...

1/3 cup canned corn (1 can) 1/3 cup canned creamed corn (1 can) 1/2 cup melted margarine or butter 1 cup sour cream 2 eggs beaten 1 8 1/2 oz. pkg corn muffin ...

Here & Now resident chef Kathy Gunst joins host Robin Young to talk about corn — corn fritters for breakfast anyone? It's summer and corn is readily available. Kathy looks at how to use corn in many, ...

IN 1880, when Mark Twain wrote nostalgically from Italy of the American food he missed so sorely, the list of dishes to be waiting for him in New York when his ship docked included at least nine that ...

1. Preheat the oven to 375 degrees. Butter an ovenproof casserole or round 2-quart souffle mold or casserole dish. 2. To prepare the batter, in a medium saucepan, combine the milk and cornmeal over ...