Monday, August 16, 2010


Well I haven't Posted in quite some time .. but tonight I made something that was just so delicious, I had to share... and it wasn't even a baked good... (gasp!) .. well It was.. but not a dessert ...

Spoonbread... specifically Corn Spoonbread.

I only took one little picture..... and  you only get one little recipe ... so here it goes  :)

You'll need .

2 cups of corn ( I used fresh off the cob but the original recipe called for frozen )
1 diced Jalapeno
1/2 cup ( 1/2 an onion ) diced
1 clove garlic smashed and minced
salt and pepper to taste
Butter.. 2 tbsp for sauteing the  above ingredients and more for coating the baking dish.

2 cups milk
up to 1/2 cup grated cheddar  ( or cheese of your choice)
1/2 cup yellow cornmeal
4 eggs separated  (sorry, it sucks but it must be done)

Start by buttering your 8x8 or there abouts ( I actually had a smaller pan so I used two pans -pictured is the smaller of the two) oven proof dish .

preheat oven to 375 degrees .

melt butter in medium sauce pan , add in chopped onions , garlic , Jalapeno, salt and pepper, cook until the onions are soft... 10 min ? more less.. you decide.

add in your corn, and then milk .  cook until the milk is hot but not bubbling .. between 5-7 minutes...

when milk is hot , add in your cornmeal, wisk until the mixture is thick . This is when I added my cheese ... also the cheese is not in the original recipe... I just thought it sounded delicious... I was right, up to you ...  remove the pan from heat when your mixture is thick and let it set for 10 minutes to cool.

meanwhile, get those eggs separated- yolks in a small dish- and whites in the kitchen aid with whisk attachment if you've got it , otherwise a metal bowl with the hand mixer standing by.

When your 10 minutes are up , whisk your egg yolks 1 at a time in to your cornmeal batter, while your egg whites are hopefully whipping up into soft peaks with help from your kitchen aid :)

-- then Fold your whites into the yolk mixture, and then pour into your baking dish .

Bake at 375 for 30-35 minutes.

The Spoonbread turns into a Souffle of sorts , puffs up , but doesn't fall .. ( At least mine didn't... ) Turns nice and golden .. and when you serve it, is light and airy.. The corn comes through , nice and sweet , and the egg isn't at all overpowering . I HIGHLY recommend trying this dish !!

Enjoy My Loves !

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