Thursday, July 10, 2008
More Kidding Around, With Spoonbread
When it's the middle of summer, on days like this, days when you're hot and tired from long hours of gathering tree flowers AND putting together this year's next hot fashion look (hint: you will need ballet slippers, denim, tie-dye, and at least one bridal veil), you want an easy dinner that you don't have to get hot or work hard preparing, and it being July in Arkansas, the more fresh corn you can incorporate into that meal, the better. The corn, it is coming out our ears (HA HA!) here.
One night, I just made fresh corn spoonbread, and that's all. It went over pretty well, even though it is, technically, "just" a side-dish. Bella is not at all fussy about the composition of her meals, and Alex, while he actually IS fussy about the composition of his meals, will ALWAYS make an exception for any corn-based dish. And spoonbread is another one that lends itself easily to child participation. Once you get the kernels off the cobs, it's pretty much all measuring and stirring, then baking, hands-off. You can get out of the hot kitchen and just wait for the sound of the timer. Of course, you can always use frozen corn, either from the grocery store or some you put up yourself, but right now the stuff is abundant and practically free for the taking. You probably have a gardening friend, neighbor, or relative who'd love to load you up with ten or fifty ears.
This recipe calls for yogurt, which is another thing you should probably be making at home--in the summertime, you can even make it in the sun instead of with a fancy yogurt-maker! It also calls for eggs, which I will shortly be gathering by the basketful, so this is definitely something I plan on making again. I should stress to certain people that spoonbread is NOT the same thing as cornbread. You really do have to scoop it out with a spoon to serve, and it's very moist. It's kind of like a cross between cornbread stuffing and bread pudding.
So, go find a kid, or just release your own inner child, and whip up some spoonbread. You can have it alongside fried green tomatoes, even! Here's the recipe.