Double Spoon Corn Bread

Yields: 6-8 servings
Prep time: 10 min
Cook time: 40 min

Ingredients:
• 2 cups cooked corn kernels
• 2 tablespoons butter
• 1 ½ cups water
• 1 ½ cups whole milk
• 1 cup ground cornmeal
• 2 large eggs
• 3 tablespoons green onions (chopped)
• 2 tablespoons softened cream cheese
• 3 tablespoons shredded parmesan cheese
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ½ teaspoon baking powder

TOOLS NEEDED:

ENAMEL-ON-STEEL SQUARE BAKER (8 IN.)	INDUCTION 21 SAUCEPAN (2.5 QT.)

1. Preheat oven to 400º F. Grease the square oven dish. Heat water, salt, and half of the milk in saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and whisk in cornmeal. Simmer for about 6 minutes. The mixture should be thick. Be sure to whisk frequently.

mixing in cornmeal for corn bread in enamel on steel square baker

2. Remove from heat and whisk in butter. Continue to whisk while pouring in the rest of the milk. Then, mix in the eggs and baking powder.

3.Stir in parmesan cheese, cream cheese, black pepper, corn, and green onions.

add green onions and cheese to saucepan for cornbread

4. Pour mixture into square oven dish and bake in the oven uncovered for 40 minutes.

adding corn bread batter to enamel on steel riess square baker

5. Remove from oven and allow to cool before serving.

Enjoy!