Created by: Holly Erickson, The Modern Proper
Our contribution to the Blogger Banquet was this spoon bread (think a softer, more scoopable version of traditional cornbread). It can be served as is, or topped with a variety of tasty garnishes to mix things up a bit and pair with whatever you might be serving it with.
I love this version that has roasted red peppers, feta cheese and fried capers. It's such a fun and unique dish and will offer your family or guests something unexpected, but still totally in the vein of rich, cozy and tasty food.
- 1 cup flour
- 1/2 cup cornmeal
- 3 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter, melted
- 2 eggs, beaten
- 1 can (14.75 oz.) cream style corn
- 1 can (15 oz.) whole kernel corn, drained
- 1 cup sour cream
- Cooking spray, or extra butter for the pan
- 1 jar roasted red peppers, drained, optional
- 6 oz. Feta crumbled, optional
- 1 jar capers, drained, optional
- 1/4 cup olive oil, for frying capers, optional
- 2 Tbsp. flat leaf parsley, optional
- Heat oven to 350°F. Lightly grease a 9x9 inch baking pan or a 2 quart casserole dish with nonstick cooking spray or butter.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk dry ingredients until well combined.
- Add butter, eggs, creamed corn, whole corn and sour cream. Stir until well combined. Pour the mixture into the baking dish. Bake 35 to 40 minutes, or until the spoonbread is set in the center and lightly browned on the edges.
- Serve hot, with or without toppings.
- If you would like to serve the spoon bread with the same toppings we have shown here, just thinly slice the roasted red peppers and sprinkle on top along with crumbled feta.
- To fry the capers, simply heat 1/4 olive oil in a medium sauce pan over medium high heat, add the capers and fry until they burst, about 5 minutes.
- Drain on a paper towel and sprinkle over the spoon bread along with minced flat leaf parsley.