corned beef :: cookies for breakfast :: spoon bread
Whew! Like is flying by at a break-neck speed for us. I don't even know what we ate this week but I know my fridge is chock-full of leftovers, so we must not have starved. I made squash casserole, more couscous, a for-real corned beef (for the first time), lots of salad, and who knows what else.
Like I've mentioned in previous posts this fall, I'm on a bit of a corn/cornmeal kick. I was flipping through the Nero Wolfe Cookbook and was surprised to see a recipe, which I've always considered pretty humble food, in such a gourmet cookbook. Then I was in an antiques store and found an old ladies auxiliary cookbook from Monticello that probably has four different ones.
Consider this week one of the spoon bread cook-off. This picture was the Three Eggs and Boiled Milk recipe from the Nero Wolfe Cookbook (there was an option with fewer eggs).
Spoonbread #1
from The Nero Wolfe Cookbook
5 Tbsp butter, melted
1 c. white cornmeal
1 tsp salt
2 c. boiling water
1 c. milk
3 large eggs, beaten
1/3 c raisins, soaked in Kirschwasser (brandy) (optional)
Add boiling water to cornmeal and salt, mix and let sit for 10 minutes. Preheat oven to 425F. Bring milk to just a boil then remove from heat and stir, carefully, into cornmeal mixture. Temper eggs with some of the cornmeal mixture, adding remaining eggs a little bit at a time back into main bowl. Stir in melted butter and raisins (if using) and pour mixture into buttered baking dish. Bake 25-30 minutes until golden brown on top and set through. Serve with maple syrup and or cream and currant jelly.
Observations: This spoonbread bakes up like a cornmeal soufflé, which is a bit different than I am used to. It was delicious straight out of the oven, albeit a bit eggy in the way that a clafoutis or a cream puff can be eggy. For that reason, I wish that I had used the raisins, or dried cherries, and had it for breakfast. It was excellent with the maple syrup and really had a melt-in-your-mouth sort of texture. In the future, I will plan it as a brunch option instead and perhaps, in lieu of raisins, add grated cheese instead.
Play along by sharing what's in your kitchen at Beauty That Moves.
PS, I went back to work this week part time as an admin. asst. for a local church. I like the work but it takes a chunk out of my routine!
Your spoon bread recipe sounds really good. I love egg recipes for breakfast and any non-yeast/bread recipe where I can use preserves. I've developed a yeast intolerance, which is not good for someone addicted to making jam!
ReplyDeleteI know I feel the same way...whoosh...That spoon bread looks amazing. Thanks for posting the recipe as I've never even heard of it before never mind tasting it or making any. I like eggy and it sounds perfect with fruit or maple syrup as you suggested.
ReplyDeleteThanks for another peep into your kitchen.
Thanks for such wonderful images and ideas. I love the Nero Wolfe mysteries, especially all their homey details (the mysteries are far less "important" to me!) -- I must check out that cookbook, thanks so much for sharing about it! All the best to you in your new job...I'm thinking of applying for one myself in a few days! so am encouraged to hear of your wonderful success.
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