The countdown to Thanksgiving begins, and I am dedicating these next 10 days to nothing, but recipes that you can serve on your holiday table. This year is different, smaller scale gatherings with just the family, but the food doesn’t have to change, just the portion size. Each and every recipe this week is something I would, or will serve on my holiday table either as an appetizer, side dish, entrée or dessert. So, if you’re looking for a little inspiration, and maybe a few Thanksgiving puns along the way, stay tuned.
Corn Pudding is a favorite dish I already have here on my blog from a previous years post, so I thought this time around I would add another corn filled recipe, but with a little more southern charm. Spoon Bread originated in the deep south in the mid 1800’s, and got it’s name from the fact that you have to use a spoon to serve it (shocking I know). This cornmeal based bread serves more like a pudding, but has the consistency of a super moist corn bread. It’s not cake-like in any way, not too overly sweet, but just a good old-fashioned corn recipe, like they serve in the south.
Fresh or frozen corn is combined with a can (yes a can) of creamed corn, and a host of other pantry items. It’s quick to prepare and you can bake it off when the oven becomes free, after the turkey is resting peacefully on the cutting board. What’s great about this dish is that it pairs nicely with turkey and all the fixins, and it tastes like a skillet of comfort food with flavors reminiscent of Thanksgiving. My Grandma Bell would definitely approve of this spoon bread on her family table.
5 tablespoons butter
1 cup fresh or frozen defrosted corn, white or yellow
14 ounce can creamed corn
2/3 cup fine cornmeal
1/3 cup sour cream
1 teaspoon baking powder
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cups Jack cheese, shredded
- Preheat oven to 350 degrees. In a 8-inch skillet or oven proof pan, add butter and place over medium heat on stove top. Melt butter and cook until golden brown, about 3 minutes. Remove skillet from heat, set aside.
- In a large bowl, combine all the ingredients except cheese and stir.
- Add all, but 1 tablespoon melted butter (leaving 1 tablespoon in skillet), then add cheese, stir.
- Spoon batter into pan, smooth out on top. Bake in oven for 28-32 minutes, or until lightly golden brown on top.
- Remove and let cool at least 10 minutes before serving. Serve warm or room temperature. Enjoy!