Spoonbread

I was watching Iron Chef: Battle I Don't Remember, and Cat Cora (gotta love her) made spoonbread. I'd never heard of it before, but it looked delicious, and right up my cornbread loving alley. So I did some googling, and found a Paul Deen recipe. I figured when it comes to something from Mississippi, you can't pick a better jumping off point than Paula Deen.

After a quick look at the recipe it seemed easy enough, and the first time I made it, I adjusted it how I wanted it; I added meat, took out the corn, added more cheese and different spices.

It was delicious, but not what I'd call low fat. Me and the wife ate the entire thing, I won't pretend that didn't happen. It was just that good!

I'm posting a revised version of the spoonbread, since I'm on a diet now and watching my calories.

A few notes: 


This recipe is endlessly customizable! Best part is that it can be vegetarian, gluten free, lactose free...

Add whatever meat you like. I used a ham steak sort of thing, but feel free to add sausage, chicken, some ground beef or remove the meat altogether.

For this version I used one egg, and the egg white equivalent of one more. You can use two eggs instead, but obviously that changes your calorie count.

Also change up the veggies! This time I've added green chiles from a can, but you could add anything you like, too. Corn seems to be the popular choice, but you could do sundried tomatoes, broccoli or asparagus.

Finally, the cheese! Add as much or as little as you want. I've done the calorie count for the recipe I'm posting below, but obviously you can adjust it. I know I like more cheese, always.

Spoonbread


4 Servings


1 cup skim milk
1/3 cup corn meal
1/2 tsp salt
1 cup shredded light tex mex (or cheddar)
1 slice cooked ham
1 can green chilies
4 chopped green onions (1/2 cup)
1 egg
3tbsp and 2tsp egg whites
2 tbsp light margarine

Directions:

Preheat to 400 degrees

In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the diced ham, the green chiles, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.


The texture is sort of like heavier cornbread, if that makes sense. Pudding-y, without being really wet. 


Calories: 232 per serving (approximately)


Link to original recipe: Corn Spoonbread Recipe, Paul Deen