Spoonbread. It hails from the American South and has been compared to a Yorkshire pudding and described as a cornbread souffle. I vaguely recall it as being more sturdy than the delicate souffle, which is why I wanted to revisit it.
The Enchanted Broccoli Forest by Mollie Katzen. It was one of my first vegetarian cookbooks. Mollie was one of my first vegetarian heroes. I was ready to try anything she offered. Even if it meant separating eggs and beating egg whites. These days I tend to know what I like and follow my instinct more.
Sylvia wouldn't eat hers but she did enjoy making it with me. I found a little ramekin for her. I told her that it was a special one for her. Since then, she will go to the cupboard and pull out these smaller ramekins and tell me they are special ones for Sylvia.
cornbread recipes with less eggs and less dishes. E agrees!
If you want to see what my Cookbook Challenge Comrades made, go to the community page.
Previously on Green Gourmet Giraffe:
This time last year: Greens, Carrots and Garden Update
This time two years ago: GYO Bill’s Broccoli Salad
This time three years ago: What does a pagan eat anyway?
This time four years ago: Waiter waiter there’s a shark in my chilli non carne
adapted from The Enchanted Broccoli Forest
- 3 eggs, separated and at room temperature
- 1 cup milk
- 1 tbsp butter
- 400g tin of corn kernels, rinsed and drained
- pinch of salt
- 3/4 cup of yellow cornmeal
- 3/4 cups of packed grated (medium sharp) cheddar cheese
Heat the milk in a saucepan until it just reaches boiling point and remove from heat before it boils (also known as scalding the milk).
Melt butter over medium heat in a large saucepan or frypan and fry the corn and salt for a few minutes, stirring occasionally. Add cornmeal and fry another 5 minutes, stirring frequently. I found this went quite dry and gritty.
Pour scalded milk into corn mixture and stir in. It will thicken. Remove from the heat and transfer to a large mixing bowl. Stir in cheese and egg yolks. Cool slightly.
Beat egg whites until stiff (I used electric beaters but a house mate of mine used to do it with rotary beaters in a copper bowl). Gently fold into the cheesy corn mixture with a metal spoon. Spoon into greased ramekins. It is ok if it doesn't reach the top.
Bake for about 25 minutes or until it is firm to touch. Eat hot but it doesn't need to be eaten immediately. We had one leftover and popped it in the fridge for about 3 days and then ate it cold with dinner like a bread.
On the stereo:
New Wave Playlist: various artists