Corn Spoon Bread From Scratch

• 1/2 cup yellow cornmeal
• 2 cups milk, divided
• 2 tablespoons butter
• 3/4 teaspoon salt
• 1 dash crushed red pepper flakes
• 1 cup frozen corn, well drained
• 2 eggs
• fresh ground white pepper

1. Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
2. Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
3. Remove from heat; stir in butter, salt, red pepper flakes, and corn.
4. Season to taste with pepper and stir in eggs.
5. Cook over low heat until thick, about 5 minutes.
6. Spoon into buttered 1-quart glass baking dish and bake at 350u0b0F until firm, raised and lightly browned, about 1 hour.
7. Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.

yellow cornmeal, milk, butter, salt, red pepper, frozen corn, eggs, fresh ground white pepper

Taken from www.food.com/recipe/corn-spoon-bread-from-scratch-280111 (may not work)