Fresh-Herbed Spoon Bread

• 1 medium onion, chopped
• 8 tablespoons unsalted butter
• 1 large clove garlic, minced
• 4 cups water
• 2 teaspoons or a bit more kosher or other coarse salt
• 1/4 teaspoon freshly group pepper
• 1 1/2 cups yellow corn meal (preferably stone ground)
• 1 1/2 cups buttermilk
• 7 eggs, well beaten
• 1/2 cup heavy cream
• 2 1/2 cups corn kernels (fresh or defrosted frozen is fine. Do not use canned)
• 1 cup chopped fresh basil, parsley, chives, tarragon or mixture

1. Butter a baking pan, approximately 10x14 and set aside. Preheat the oven to 400F.
2. In a heavy 2 quart saucepan, saute the onion with the butter for 3 minutes or so. Add the garlic and continue to cook, stirring frequently, until the onions begin to color. Add the water, salt and pepper and simmer for 2 minutes.
3. Slowly add the cornmeal whisking to ensure that no lumps form. Cook, stirring constantly over low heat until very thick, about 3 minutes.
4. Off the heat, add the buttermilk, then the eggs, then the cream, corn, and fresh herbs.
5. Bake in the preheated oven about an hour or a bit more until the spoon bread is just set and the top has browned.
6. Let rest about 10 minutes before serving. The dish can wait for up to an hour in a 140 degrees oven or be baked ahead and reheated at 350F.

onion, unsalted butter, clove garlic, water, salt, freshly group pepper, yellow corn, buttermilk, eggs, heavy cream, corn kernels, fresh basil

Taken from food52.com/recipes/24170-fresh-herbed-spoon-bread (may not work)