Corn Spoon Bread From Scratch

No jiffy mix and no shortening!!

Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk , mixing to blend completely.

Add remaining 1 cup milk and cook over medium heat , stirring constantly , until smooth.

Remove from heat.

Stir in butter , salt , red pepper flakes , and corn.

Season to taste with pepper and stir in eggs.

Cook over low heat until thick , about 5 minutes.

Spoon into buttered 1-quart glass baking dish and bake at 350f until firm , raised and lightly browned , about 1 hour.

Remove from oven and serve immediately , as spoon bread will deflate.

Makes 2 entree servings.

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