Saturday, September 8, 2012

"Pumpkin Spoon Bread" --A New Recipe Just for You!

Yummy! Pumpkin Spoon Bread

Do you ever find yourself mid-year or beyond with a can or two of pumpkin that is not out of date, but that won't make it until the next season? If this describes you, then you are in luck! 

I took a basic spoon bread recipe and adapted it to accommodate pumpkin. To be perfectly honest, any winter squash or sweet potato would also work equally well.

This recipe actually uses only about one-half of the can of pumpkin. So, what can you do with a half of a can of pumpkin puree? Actually, there are a couple of things you can do. One that I especially like is to make pumpkin tassies and freeze them to serve at Thanksgiving and Christmas functions. The other is to make another pan of Pumpkin Spoon Bread and freeze for use later.

You may be wondering what to serve this yummy, off-the-beaten-path side dish. If you treat it as a side instead of a bread, you can pair it with almost any type of meat and vegetable. Because of it color, you might want to think about something such as Creamed Rainbow Chard or Creamed asparagus Soup. The green color of these two provide a nice color contrast on the plate. 

Here is my recipe:
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
1 cup pumpkin puree
1/3 cup Parmesan cheese freshly grated
2 tablespoons butter, melted

Here is how I did this:
1. Preheat oven to 350 degrees Fahrenheit. Spray a 1 1/2 quart baking dish with non-stick cooking spray; set aside. In small mixing bowl, combine cornmea, baking powder, rosemary, baking soda and salt; set aside.

2. Pour buttermilk into small sauce pan over medium-high heat. Cook just until bubbles begin to appear around the edges, about 2 to 3 minutes and remove from heat. DO NOT LET BUTTERMILK COME TO A BOIL.

3. Place egg yolks in a large mixing bowl; lightly whisk. Add pumpkin puree and cheese. Stir cornmeal mixture into pumpkin mixture. Pour warm buttermilk over pumpkin mixture; stir until smooth. Let rest for 15 minutes.

4. Pour half of melted butter into the bottom of the prepared baking dish; stir the remaining half into the squash mixture.

5. Place eggs whites in separate mixing bowl; using an electric mixer, beat until stiff peaks form. Fold egg whites into pumpkin mixture very carefully to prevent from deflating the beaten egg whites. DO NOT STIR OR BEAT. Pour mixture into prepared baking dish. Smooth the top with the back of a wooden spoon.

6. Place baking dish in middle of baking sheet. Place raw spoon bread in preheated oven. Bake for 30 to 35 minutes or until top is golden and a wooden toothpick comes out clean when inserted into the middle.

Servings: 8

Oven Temperature: 350°F

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Inactive Time: 15 minutes
Total Time: 1 hour and 15 minutes

Calories Per Serving: 112.2

Author: Dr. Jacquelyn P. Horne

1 comment:

  1. This sounds so yummy! I can't wait to try this! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from


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