Wednesday, December 1, 2010
Sweet Corn Spoonbread Collage
Anyhoo, I mentioned how this was a time consuming process for the Little Kitchen. The frozen corn needs to be thawed and drained (I dumped it in a collander lined with a paper towel then squeezed it out a bit. Then it goes into the dutch oven that contains the melted butter where it cooks on a medium heat to brown. That took a real long time...more than 10 minutes. Meanwhile the cornmeal has been stirred into 3/4 c. of milk and left to sit so the cornmeal gets really moist.
Once the corn is browned add the sugar, salt, cayenne and the rest of the milk (2c.). I'd run out of reduced fat milk and ended up using 2 c. of evaporated milk (1c. with 1c. water) and bring it to a boil and to simmer for a while then let it cool off a while (15 mins. instructions say) so it can go in a blender or food processor-an emersion blender is recommended a time saver and a bowl saver but that's one thing I don't have yet. Then this mixture needs to be returned to the pot and the cornmeal mix is added, then it all gets brought to the boil again...then brought down to room temp. in order to add the eggs and fold in the whipped egg white/cream of tartar mixture.
Then it all gets baked for 45 minutes. I was in the kitchen for 2 hours with this...not that there's anything wrong with that. I got much of Jamie Olivers Food Revolution marked up with little orange post-its. The upshot is that I doubt I would make this for any kind of gathering or Thanksgiving with all the other stuff going on there-as the timing needs to be spot on to get it on the table immediately before it starts to deflate. SK said hers had dropped a little in the time it took her to get her camera.
I do like the idea of it for breakfast though. Prepare the batter the night before then add the eggs and bake it in the morning. Serve with butter and maple syrup.