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.