Corn Spoon Bread

2 c. frozen corn, thawed
1 c. milk + 1/4 c. milk
1 c. water
1 t. salt
1 c. cornmeal
2 T. butter
3 eggs
1/2 t. salt
1/2 t. cream of tartar
1/4 t. baking soda

Preheat oven to 375. Grease 9×9 square pan. Lightly puree corn with 1/4 c. milk in blender, about 5 seconds. In a saucepan, heat 1c. milk & 1 c. water to a boil. Set heat to medium-low and whisk in the corn meal. Continue to cook and stir until it gets thick. Remove from heat and add corn & butter. Let it cool a bit before adding eggs, cream of tartar, and baking soda. Pour into pan and bake 30-45 minutes or until the top starts to brown. Let cool 15 minutes before serving.