Fresh Corn Spoonbread

• 1 cup self-rising white cornmeal mix
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 cups fresh corn kernels (about 8 ears)
• 2 cups plain yogurt
• 1/4 cup butter, melted
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon minced fresh thyme
• 3 large eggs, lightly beaten
• Garnish: fresh thyme sprigs

1. Preheat oven to 350u0b0. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.
2. Bake at 350u0b0 for 35 to 40 minutes or until golden brown and set. Serve immediately.

white cornmeal, allpurpose, sugar, salt, fresh corn kernels, plain yogurt, butter, fresh chives, parsley, thyme, eggs, thyme

Taken from www.myrecipes.com/recipe/fresh-corn-spoonbread-0 (may not work)