I love that this recipe came from a recipe that I had in a family recipe notebook and from having some lovely basil in my garden and some leftover grilled corn. The fantastic part of this is that although planning meals is great- many times your best dishes come together almost by accident!
I love the ideas that I get when I am flipping through magazines or old notebooks and also I draw so much inspiration from my garden or the foods that I happen to have in the fridge.
This is a dish that you bake, however it makes a great summer side dish- you could even double or triple it for more servings for a party. It could be scooped out into individual bowls and enjoyed that way as a pretty side dish as well. The sky is the limit!
I love the fresh flavor of the sweet corn and the delicious, smooth texture of this spoon bread. I hope that you will enjoy some today!
Charred Corn and Fresh Basil Spoon Bread:
Makes about 4 servings
1 1/2 cups coconut milk
1/2 cup corn meal (I like the whole grain version by Bob's Red Mill)
1 tablespoon coconut oil
1/2 teaspoon baking powder
corn from 2 ears of grilled/charred corn- cut off of the ears
1 tablespoon fresh basil leaves, chopped
1 egg yolk
1 egg white, stiffly beaten
1/4 teaspoon kosher salt
Heat the oven to 325F.
1. In a medium saucepan stir 1 cup of the coconut milk into the cornmeal. Cook, stirring constantly until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat. Stir in remaining coconut milk, the coconut oil, corn, basil, salt and baking powder.
2. Stir 1 cup of the mixture into the egg yolk, and return all of the mixture to the saucepan. Gently fold in the beaten egg white. Pour into a greased 1 quart casserole dish. Bake in a 325F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Serve right away. This makes a great side dish to barbecued meats, chili, stews & more!
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