Fresh-herbed spoon bread
Bread
Spoon Bread is high on my list of must-haves and—after much playing around-- this recipe is my favorite version of the dish, a rich and succulent corny cross between a pudding and a souffle. In summer, I use garden-fresh kernels right off the cob, but in reality, the result using thawed frozen corn tastes divine and virtually the same.
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<br /> As spoon bread goes well with everything grilled, broiled, baked or roasted ---whether meat, fish or poultry---this ultimately satisfying updated comfort food is my go-to side dish in winter as well as summer. And the handful of fresh herbs is always welcome, but especially in winter when I need reminding of summers past and summers to come.
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