how to make the spoon bread more creamy, and repurpose the too-dry results?
As soon as I added the cornmeal to the boiling milk, all the liquid disappeared! my arm muscles were aching as I tried to whisk the dry mixture and make it sort of smooth. I omitted the cheese/chives, adding the extra salt/sugar as indicated and found it to be very bland along with much drier than I had anticipated.
Two questions:
1) I am looking for ways to repurpose the product instead of throwing it out. I have some yams, roasted poblanos and red bell peppers, homemade bbq sauce, a jalapeño, cream/whole milk.... any ideas?
2) I am actually trying to find a spoonbread recipe that is much more liquidy/creamy. More like the consistency of oatmeal/pudding. I had some under a lovely fresh (hot) crabmeat/smoked salmon mix at a NC (outer banks) restaurant recently and it was wonderful. Any suggestions?
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2 Comments
As for flavor, since salt levels are so subjective, I would suggest salting the batter to taste next time, starting with a teaspoon and a half and moving upwards if needed.
Last, in terms of how to repurpose your spoonbread, I completely agree with HalfPint's suggestion—spoonbread fritters or baked spoonbread bites would be really delicious!