Spoonbread

Name: Spoonbread
Total time: 1 min
Ingredients: 3/4 cup unsalted butter, melted, plus more for greasing the pan and serving; 1 1/4 cups all-purpose flour; 3/4 cup stone-ground cornmeal; 1/4 cup granulated sugar; 2 teaspoons coarse kosher salt; 1 teaspoon baking powder; 1/2 teaspoon black pepper; 1 (15-ounce) can whole kernel corn, drained (or use 1 1/2 cups fresh corn kernels from 2 large ears of corn); 1 (14.75-ounce) can creamed corn; 1 1/2 cups sour cream; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 pound shelled frozen crawfish, defrosted and patted dry, or 1 pound shelled fresh crawfish (or skip crawfish altogether); A handful of chopped chives (optional)

4.0

(19)

cooking.nytimes.com

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Total: 1 hours

Servings: 12

Cost: $4.54 /serving

Author : Millie Peartree

corn creamed corn stone ground cornmeal

Instructions

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Step 1

Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

Step 2

In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.

Step 3

To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine.

Step 4

Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.

Step 5

Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.

Step 6

Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

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