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Herb and Feta Spoonbread

Tanya Schroeder
  • 2018 minutes
  • Serves 12

INGREDIENTS

3 cups

milk, divided

1 cup

self-rising cornmeal

1 14 ounce can

corn, drained

1/2 tsp

salt

1 tsp

fresh oregano, chopped

1 tsp

fresh thyme chopped

1 tsp

fresh parsley chopped

2 tbsp

butter

2

eggs, lightly beaten

2 oz

crumbled feta cheese