Spoonbread : A little bit corn bread, a little bit bread pudding!

The best way to describe spoonbread is "the perfect combination between cornbread and savory bread pudding".  It's like an extra moist cornbread that you eat with a spoon, hence the name, I guess.  It's a staple side dish in the south.

I first had spoonbread, while living in the South for grad school.  I was reintroduced to it again last summer while visiting my aunt in North Carolina.  Since then, I've been looking for a great recipe, and I think I've finally found one!  It's from Boone Tavern, Kentucky.

Spoonbread Recipe

2 tbsp. unsalted butter (plus some to grease the casserole dish)
3 cups milk
1¼ cups finely ground white cornmeal
1 3/4 tsp. baking powder
1 tsp. fine salt
3 eggs, well beaten

Grease a casserole dish with softened butter.  (We used a 9 inch corning wear casserole). 

In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.  (I emptied into a bowl and put the bowl in the freezer because I was short on time).

Heat oven to 375°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.  (This is VERY important, so make sure you whip it for the whole 15 minutes).

Pour cornmeal batter into the prepared casserole dish and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Serve immediately.

We made grilled chuck-eye steaks with McCormick Montreal Steak Seasoning and blanched green beans to complete a delicious dinner!  Let's be real, any meal with spoon bread as a centerpiece is particularly delicious!!

Shrimp and Grits! : Bringing a little southern goodness to Batltimore

In the past year or so, Mr. S. and I have developed a love of grits, mostly because of frequent brunch visits to a favorite local farm-to-table restaurant.  We have also been trying to eat healthier.  Often, grits and "eat healthier" don't really go together.   In comes one of our favorite cook books these days:  America's Test Kitchen: Comfort Food Makeovers.  We are definitely fans on ATK and this cookbook is one of their best....every recipe has been fantastic AND healthy!  I took the Shrimp and Grits recipe and changed it a little bit....it was AMAZING!

Ingredients:

• 1 Tablespoon unsalted butter
• 3-4 scallions sliced thin (keep whites and green parts separate)
• 2 garlic cloves minced
• 1 tsp minced chipotle chile in adobo ( I used a little less, as Mr. S is not a fan of really spicy food!)
• 4 cups of water
• 1/2 cup fat free half and half (you can also use whole milk....or light cream)
• 1 cup old fashioned grits (DO NOT USE INSTANT)
• 1 cup shredded cheddar (we used reduced fat)
• 1 pound shrimp (we used pretty big ones...16-20 per pound

Directions:

Heat oven to 450 degrees and put the rack in the middle position
Melt butter in saucepan over medium heat.  Add scallion whites and cook about 2 minutes.  Add garlic and chipotle pepper and cook about 30 seconds.
Stir in water and milk and bring to a boil.  Slowly whisk in grits.  Reduce heat the low and cook, about 15 minutes, stirring often until grits are thick and creamy. 
Take the grits off the heat, add in 1/2 c cheese and salt and pepper.  Transfer to a baking dish (we used a dutch oven).  Nestle shrimp into the grits.  Sprinkle top with remaining cheese.
Bake until shrimp are cooked, about 15 minutes.
Allow grits to cool and set for 5-10 minutes.  Sprinkle with green scallions.

We served the shrimp and grits over some blanched asparagus to add some green! It was delicious and we will definitely be making it again.