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Author Notes: I was first introduced to Spoon bread as a child by our next door neighbors who were from Georgia. They became great friends of ours and often times our families would gather together to celebrate and Spoon bread seemed always to be at their table. I've been experimenting with versions of this Southern classic for a couple of years now and since my taste runs more towards savoy than sweet, I think this recipe strikes the perfect balance between the two. This dish would be great as a side on the Thanksgiving table, or anytime you want something warm and comforting. —TiggyBee
cups Roasted Butternut Squash puréed
cup Puréed carrots
Medium Onion, chopped
cup Corn meal
teaspoons salt - to taste
pinches Cayenne pepper
cup Shredded extra sharp cheddar cheese
A few splashes of veggie broth
- Preheat oven to 400 degrees. Place peeled, halved and seeded squash in a baking dish and drizzle them with olive oil. Roast for approximately 45 minutes. While the squash is baking, steam the carrots until soft enough to purée and set aside.
- Purée the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
- Sauté onions in a sauce pan in one tablespoon of butter until softened and translucent.
- Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
- In a large mixing bowl, combine the puréed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
- Whip egg whites into peaks and gently fold them into the batter.
- Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash