Sunday, August 26, 2012

Zucchini-Cornmeal Spoonbread

Described as something to pair with grilled meats or fish, it was an automatic must-try, especially since I've never had spoonbread. And considering how much fat there is between the cream, cheese and butter, there's no way it could be bad! I looked it up in the Food Tome, aka Larousse Gastronomique, but my 1984 copy makes no mention of it. Wiki says spoonbread likely originates with Native Americans and it is like a cornbread pudding or souffle.

Zucchini-Cornmeal Spoonbread
from Cooking Club of America
click to print

3 c shredded zucchini (about 3 medium zucchini)
3 eggs
1 c sour cream
1 c (4 oz.) grated cheddar cheese
1/2 c chopped onion
1/2 c melted butter
1/4 tsp salt
1 1/2 c cornmeal

Heat oven to 400°F. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.

In large bowl, whisk eggs until blended.

Add sour cream, cheese, onion, butter and salt; stir until combined.

Stir in zucchini and cornmeal until blended.

Spray 1 1/2-quart gratin or baking dish with nonstick cooking spray. Pour into gratin dish.

Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

It smelled great as it baked, but it didn't get as brown as I'd hoped even after extending the baking time by 8 minutes. I didn't want to go too long in case the eggs would become rubbery. It did go well with barbecued chicken, just as the recipe's author intended. The spoonbread was very tender and moist. The cheesy/creamy factor wasn't over the top and neither was the zucchini.

Maybe if I'd diced my onions a little finer I'd have enjoyed the dish more. Each onion stood out instead of being a part of the bigger cheesy picture. As I think about it, sauteeing the onions real quick before adding them to the batter could be the best way to go. I'll definitely try other spoonbread recipes and see how they compare.

  • zucchini: $1.02
  • eggs: $1.35
  • sour cream: $1
  • cheddar cheese: $1.25
  • onion: $0.27
  • butter: $0.39
  • cornmeal: $0.39
TOTAL: $5.67 or about $0.71 for each of eight servings.