Sometimes Kara and I have a hard time coming up with new recipes week after week after week. Well, that’s only a half truth. The full truth is that we have endless ideas when it comes to cakes, cupcakes, cake bars, cookies… baked goods in general. Actual food, not so much! We’re both sweet lovers for life. But we can’t bake all the time.
So when a new idea hits us and it is not a dessert we get really excited. Enter Spoon Bread. I had never even heard of Spoon Bread before this week. I guess it’s a southern thing. It’s genius.
When we were making our Spoon Bread it kind of looked like polenta. It tastes like cornbread but the consistency is different. It is lighter and more fluffy. Check back tomorrow to see what we served our Spoon Bread with. It was delicious.
- 1 cup milk
- 1/3 cup yellow cornmeal
- 3/4 tsp salt
- 1 large eggs, beaten
- 4 oz cream cheese, softened
- 4 oz chives, minced
- 1 tbsp canned diced jalapenos
- Preheat oven to 400 degrees F. Generously butter a 9-inch square baking dish and set aside. We decided to use 3 individual bowls.
- In a medium saucepan, whisk together milk, cornmeal and salt. Cook over medium-high heat, using a silicone spatula to stir constantly, especially along the bottom of the saucepan.
- Cook for about 5 minutes, until the mixture has thickened and the spatula leaves a clear trail. Remove from heat and let cool for 5 minutes.
- Add cream cheese, stirring until completely blended. Fold in the minced chives and 2 beaten eggs. Pour the batter into a buttered baking dish and dot with pats of butter. Bake for 25 to 30 minutes, until the center is just set and the edges begin to brown.