Monday, November 19, 2012

Corn Spoonbread

My Corn Spoonbread is absolutely divine. I am planning to use this yummy “bread” as a side dish for Christmas. Fresh, canned or cream style corn will also work equally as well. If using cream style, cooking time may have to be lengthened and be sure to drain canned corn completely. The really neat thing about this dish is that if serving as a side dish, leave the bread in the ramekin. On the other hand, if using this recipe as a bread, turn the bread out and put into a cloth lined basket.
Don't get a hurry and forget to allow the mixture to rest for 15 minutes BEFORE baking. Gluten free flour and such take longer to absorb liquid. 

Here is my recipe:
1 cup Bob's Red Mill gluten free cornmeal mix
1 tablespoon Rumford baking powder
1/2 cup Jackie's Quick Bread Flour Blend (recipe follows below)
2 tablespoons sugar
1 teaspoon salt
4 cups frozen whole kernel corn
2 cups plain yogurt
1/4 cup melted butter
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, finely chopped
3 large eggs, lightly beaten

Here is how I made it:1. Preheat oven to 350 degrees Fahrenheit. Spray 12 6-ounce ramekins with gluten free non-stick cooking spray; set aside.

2. Place cornmeal mix, baking powder, flour, sugar and salt in a large mixing bowl. Mix thoroughly and make a well (a little hollowed out place) in the center of the dry ingredients.

3. In a separate bowl, mix together the corn, yogurt, melted butter, parsley, thyme and eggs.

4. Pour the corn mixture into the well in the center of the dry ingredients. Mix thoroughly. Divide mixture equally among the 12 prepared ramekins. Allow to rest for 15 minutes prior to baking.

5. Bake for 35 to 40 minutes or until the tops are golden brown and set. Serve immediately.

Servings: 12

Oven Temperature: 350°F

Cooking Times:
Cooking Time: 35 minutes
Total Time: 1 hour and 5 minutes

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day. 
·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.
Calories Per Serving 169.09

Calories From Fat (34%) 56.77

% Daily ValueTotal Fat 6.45g 10%Saturated Fat 3.32g 17%Cholesterol 59.12mg 20%Sodium 502.3mg 21%Potassium 276.86mg 8%Total Carbohydrates 23.83g 8%Fiber 2.18g 9%Sugar 6.82g Protein 6.06g 12%

Recipe Type: 
Author: Dr. Jacquelyn P. HorneCopyright: 2012

Here is my recipe:

Jackie's Quick Bread Flour Blend

3 cups Bob's Red Mill Rice Flour
1 1/2 cups Bob's Red Mill Potato Starch
1 1/2 cups Hodgson Mill Soy Flour
3 teaspoons Xanthan Gum
1 teaspoon cream of tartar

In large mixing bowl, carefully measure and combine all ingredients. Place in an airtight container; store mixture in refrigerator until needed.

Servings: 25
Yield: 6 1/4 cups

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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