Spoonbread Recipes for Thanksgiving: Sweet Corn and Candied Yam by Cleo Coyle (2024)

(A Tasty Corn Casserole)

This recipeis perfect for a 1-1/2 quart casserole dish. In a pinch, however, you can usean 8-inch square pan. Whatever you use, be sure it is well greased with butteror cooking spray to prevent sticking. For a larger batch, double the amount ofingredients and use a 2-1/2 quart casserole dish or a 9 x 9 x 2-inch pan.Cooking time may be a bit longer for a larger casserole, check for doneness asindicated in the recipe.

Ingredients:

2 cups sweet cornkernels (I use frozen, no need to thaw)

4 tablespoonsmelted butter

1 tablespoonwhite, granulated sugar

1 teaspoon regulartable salt or finely ground sea salt

1/8 teaspoon groundwhite pepper (white will look better, butyou
may substitute ground black pepper)

Pinch of cayennepepper

1-1/2 cupsmilk whole or low fat (1% or 2%, not skim)

½ cup water

¾ cupcornmeal (yellow or white)

2 eggs

2 cups shredded mild cheddar cheese, yellow or white (*See my end note on reheating)

2 teaspoonsbaking powder

(Optional flavor additions: ¼ cupcrumbled bacon; ¼ cup chopped roasted red and/or green peppers; ¼ cup finelychopped, lightly grilled sweet onions**)

Directions: Firstpreheat your oven to 350° F. Into a medium size saucepan, place the cornkernels (still frozen is fine) and butter, warm over medium heat, stirringwhile butter melts. Add the sugar, salt, white pepper, cayenne pepper and stirto blend the flavors. Add the milk, water, and 3/4 cup of cornmeal. Cook and stir thismixture over medium heat for 2 to 3 minutes, until mixture thickens and resemblesporridge.

IMPORTANT:Remove from heat and allow the mixture to cool off for at least ten minutesbefore whisking in the eggs, cheese, and baking powder. Transfer immediately toa well-greased 1-1/2 quart casserole dish. Bake in the preheated oven for 40 to50 minutes (depending on oven). When spoonbread is set on top (no longer liquidand jiggling) and slightly browned, it’s finished cooking. As the name implies,spoon the bread pudding onto plates right from the baking dish and…eat withjoy!

*NOTE: When I reheat this casserole, I sprinkle extra shredded cheddar cheese over the top. It's delicious!

**If you’d like to add more vegetable flavors, such aschopped sweet onions and/or peppers, begin by sautéing them in the saucepan.Once they’ve cooked up, use the same pan to begin building the recipe, addingthe corn, butter, milk, and so on.

* * * * * *

(Candied Yam)Spoonbread


This is absolutely delicious, like a cross between a pumpkin pie and a brown sugar coffee cake. I can't rave enough. If you like sweet potatoes, I think you'll flip for this.

If you don’tcare for sweet potatoes, however, try substituting pumpkin puree or cooked and mashed wintersquash (acorn or butternut). Although this recipe is perfect for a 1-1/2 quartcasserole dish (or 8-inch square pan), you can easily double the amount ofingredients and use a 2-1/2 quart casserole dish or a 9 x 9 x 2-inch pan.Cooking time may be a bit longer for a larger casserole, check for doneness asindicated in the recipe and be sure to grease your pans well to preventsticking.

Ingredients:

2 packed cups of cooked and mashed sweetpotatoes, directions are given for cooking
(You'll need 1-1/2 pounds of sweet potatoes, about 2 large or 3 small.)

4 tablespoonsmelted butter

1 cup darkbrown sugar, packed

½ teaspoonsalt

1-1/2 cupsmilk whole or low fat (1% or 2%, not skim)

½ cup applejuice (or apple cider)

¾ cupcornmeal (yellow or white)

2 eggs

1 teaspoon purevanilla extract

2 teaspoonsbaking powder

Directions:Peelyour sweet potatoes, cut into quarters, place in a saucepan, cover with water,and bring to a boil over high heat. Lower heat to medium, cover with a lid, andcook 15 to 20 minutes or until very tender. Drain, mash, and measure out 2cups. (*Or see Thanksgiving Day baked potato option at the end of this recipe.)

Preheat youroven to 350° F.

Into a medium size saucepan,

place the 2 cups of your cooked,mashed sweet potatoes and the butter. Warm both over medium heat, stirring while buttermelts. Add the dark brown sugar and salt and stir to blend the flavors. Add themilk, apple juice, and 3/4 cup of cornmeal. Cook and stir this mixture over medium heatfor 2 to 3 minutes, until mixture thickens and resembles porridge.

IMPORTANT:Remove from heat and allow the mixture to cool off for at least ten minutesbefore whisking in the eggs, vanilla, and baking powder. Transfer immediatelyto a well-greased 1-1/2 quart casserole dish. Bake in the preheated oven for 45 to 55 minutes (depending on oven). When spoonbread is set on top (no longerliquid and jiggling) and slightly browned, it’s finished cooking. As the nameimplies, spoon the bread pudding onto plates right from the baking dish and…eatwith joy!

*ThanksgivingDay option: While your turkey is roasting, prick sweet potatoes with fork andwrap in aluminum foil. If potatoes are extremely large, cut in two beforewrapping. Bake about 90 minutes on a rack below or above the turkey. Removepotatoes from oven, scoop out and mash up the cooked potato flesh, and continue withthe recipe. You can always slip the casserole into the oven on a rack above orbelow the turkey to cook along with it.

Cook with
Thanksgiving joy!

~ Cleo Coyle, author of

Yes, this is me - Cleo Coyle Learn aboutmy bookshere. Friendme onFacebookhere. Follow me onTwitterhere.