This side dish looked so cool I just have to give it a shot. They are Anna Olson’s Corn Spoonbread recipe which apparently is a cornmeal souffle, something totally new to me. I got a lot of corn on sale the other day and just knew I had to try making these!
I was cooking just for me so I divided the recipe in half which ended up being a good idea! You start off by cooking up some bacon which I did and then reserved on some paper towel. Then I cooked the corn, lemon zest, thyme, celery salt, garlic and salt and pepper.
I whisked together some eggs and cream.
I added the corn mixture, bacon and cornmeal and combined.
The recipe said to “lightly grease a 6 cup baking dish” and in my mind, that meant a muffin tray. What other six cup baking dish is there? So I ladled in the corn mixture. The recipe was supposed to make six servings so I was surprised that half the recipe filled up six spaces.
You put the baking vessel in another one and fill with boiling water so it steams the spoonbread. Bake until no longer jiggly. The hardest part was getting the tin out of the casserole dish, I burned myself a few times.
Very cool! A very original way to make corn, one I had never heard of before.
How did they taste? They were pretty good… but missing something. If I were to make these again I would definitely add some finely chopped jalapeno and top with some old cheddar for additional bite. I was hoping for more flavour but they were OK. I also wish the cooking directions when it comes to cooking vessels had been clearer. I give this recipe four out of five wooden spoons.
Susie, They really turned out light and fluffy. It looks like a nice side dish for supper and great for brunch. I’m with you when it comes to adding jalapeno to the mixture. I always like adding it to my cornbread recipe for that extra zing.
I was going to suggest jalapenos too! They really jazz up cornbread. Plus a bit of tiny diced red peppers for colour is nice too, although they don’t really add a lot of flavour per se.
Yes they were light and fluffy, it’s true! Didn’t souffle a lot but still tasty. Glad you both agree jalapenos would add some zip to them! Oh yes, red peppers would be nice too Desba, my hubby would love that.
Interesting. I’ve never tried any of Anna Oleson’s recipes but this does look good. I agree, a little jalapeno would probably be amazing.
Sounds yummy! Comforting and cozy, perfect for a cold day!
Sounds yummy! Comforting and cozy, perfect for a cold day!
They do look yummy, Suzie!
As for baking it in “a 6-cup baking dish,” to me that says “one pan that holds 6 cups of batter,” like a square cake pan, maybe. Then the corn bread would be cut into squares to be served.
Does that make any sense to you?
That would totally make sense except on the show I remembered they were served individually. She might have used ramekins which is probably what I would have instinctually have done had the recipe not mentioned the six cup pan.
Just watched a rerun of this show and she used 6 ramikins in a water bath.