A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...
If you've spent anytime in the South, you probably know what spoon bread is, even if you've never tried it. The first time I had it, I'll admit, I was a little skeptical. Who wants to eat bread with a spoon when it's just so good on its own? After one bite though, I was sold. It's soft, fluffy and practically melts in your mouth. It's my new favorite way to enjoy bread.
These savory and sweet, fluffy spoon breads have the best consistency, like a mix of custard and fluffy Yorkshire pudding. Plus, you can make these savory, sweet or a mix of both, which is what I did. Because sometimes you just need a little bit of both, right?
Asparagus and goat cheese spoon bread recipe
Serves about 6-7
4 tablespoons unsalted butter
3 cups milk
1-1/4 cups cornmeal
1 teaspoon baking powder
2 eggs, lightly beaten
1 bunch asparagus, stem ends removed
2 tablespoons extra-virgin olive oil
6 ounces goat cheese
Salt and pepper
Preheat oven to 400 degrees F. Place the asparagus in a 9 x 13-inch glass baking dish and drizzle with olive oil and salt and pepper. Bake for about 15-20 minutes, or until asparagus is soft. Let cool and then cut into bite-size pieces.
Meanwhile, bring the milk to a boil over medium-high heat. Stir in the cornmeal and cook another 1-2 minutes, whisking continuously. Let the mixture cool slightly.
Reduce heat to 350 degrees F and liberally grease an 8 x 8-inch baking dish with 1 tablespoon of butter. Place the cornmeal mixture, baking powder, eggs, salt and pepper into the bowl of a stand mixer fitted with a paddle attachment. Melt the remaining butter in the microwave and pour into the cornmeal mixture.
Beat until fluffy and aerated, about 10 minutes. Stir in the asparagus and goat cheese. Pour the mixture into the prepared pan. Bake for about 1 hour and 10 minutes.
Strawberry & blueberry spoon bread with balsamic fruit glaze recipe
Preheat oven to 350 degrees F. Grease 4 small ramekins with nonstick cooking spray.
Place the milk in a saucepan over medium heat and bring to a boil. Whisk in the almond meal and cornmeal. Remove from heat and pour the mixture into the bowl of a stand mixer.
Fit the bowl with a paddle attachment and add the brown sugar, Egg Beaters, unsalted butter, baking powder and a dash of salt. Stir in the fresh strawberries. Pour the bread into the ramekins and place on a cookie sheet. Bake for about 40 minutes, or until golden brown.
Meanwhile, make the sauce. Pour the vinegar into a saucepan and bring it to a boil. Reduce to low and let simmer for about 6 minutes, or until reduced by half. Add the strawberries, blueberries and brown sugar. Stir in the lemon zest.
Reduce the heat to low and simmer for about 5 minutes. Using the back of a spoon, press the berries gently against the side of the pan. Continue to simmer until mixture is thick, almost like a syrup. This may take about 10 minutes. Remove from heat and let cool.
Once the spoon breads have cooled, top with whipped cream and a spoonful of sauce.
Sweet potato and toasted almond spoon bread recipe