Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 3 eggs, separated
- 1 cup grated zucchini
Special equipment needed:
- 9-inch cast iron skillet or baking dish
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, and cayenne pepper.
3. In another mixing bowl, whisk together the melted butter, Parmesan cheese, milk, and egg yolks.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined.
7. Fold in the grated zucchini.
8. Pour the batter into a greased 9-inch cast iron skillet or baking dish.
9. Bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
10. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 20g
Saturated Fat: 12g
Cholesterol: 124mg
Sodium: 714mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or polenta.
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Milk can be substituted with almond milk or soy milk.
- Zucchini can be substituted with grated carrots or chopped spinach.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add cooked bacon or sausage for a meatier version.
- Add diced jalapenos or green chilies for a spicy kick.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy spoonbread.
- Do not overmix the batter as this can result in a tough spoonbread.
- Let the spoonbread cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the spoonbread in the cast iron skillet for a rustic presentation.
Garnishes:
Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
Pair with grilled chicken or steak for a hearty meal.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the spoonbread is too dense, it may have been overmixed or the egg whites may not have been beaten enough.
- If the spoonbread is too dry, it may have been overbaked or not enough liquid was added to the batter.
Food safety advice:
Be sure to wash and dry the zucchini before grating.
Food history:
Spoonbread is a traditional Southern dish that originated in the early 1800s.
Flavor profiles:
This spoonbread has a savory and slightly spicy flavor with a cheesy and creamy texture.
Serving suggestions:
Serve warm as a side dish or as a main dish with a salad or vegetables.
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Taste: Savory, Cheesy, Creamy, Comforting