Oh, those are the first flakes of an October nor’easter you say? Please, take it back. Don’t get me wrong, I’m very excited to ski this winter, but it’s fall for another month and a half thankyouverymuch.
Good thing we were prepared; we had power, Friday the 13th, and this:
Some people raid the super market, we raid the package store. After all, if I drink enough wine, two wonderful things will happen: first, I’ll feel nice and toasty, second, I’ll forget all about the fact that it’s snowing in October and prepare some hibernation fare.
(I think this is where I say “Don’t try this at home”. The drinking….not the recipe. Try the recipe, it’s good!)
First, you’ll need a mid-sized sugar pumpkin:
Using a sharp knife, carefully, cut the stem off to create a flattened side. Then, place the pumpkin flat side down and cut in half:
Now, scoop out all the seeds and place in a large baking dish, cut side down. Cover the dish with foil and place in an oven set to 375 for about 45 minutes. When you can easily pierce the skin with a fork or knife, take out and set aside to cool.
While your pumpkin is cooling, mix 1 cup of cornmeal, with 3/4 milk in a bowl and set aside. Then melt some butter in a medium to large stock pot (you’ll want to use something larger than 2 quarts). Add milk, cinnamon, nutmeg, salt and sugar. Bring the mixture to a boil and remove from the heat. While it is cooling, scoop out your pumpkin, throw it in the food processor if you have one and whip until smooth. Add pumpkin to your milk and butter mixture and let sit for about 15 minutes while you deal with this:
Return your milk mixture to a boil, then lower the heat and slowly add your corn meal until it thickens. Remove from heat again, and let cool for about 20 minutes.
You’re almost done:
Take your eggs and separate them, adding the yolks to the pumpkin and cornmeal mixture and whipping the whites into soft peaks. Fold the egg whites into the bowl until just combined and then transfer mixture to a greased baking dish and set in the oven, set to 400 degrees, for 45 minutes to an hour.
When the top starts to crack and brown, your spoon bread is ready. If you’ve never had this before, you might be surprised by the texture. Don’t be alarmed if it’s more custard like than bread like- this is a good thing!
Pumpkin Spoon Bread
adapted from: The Smitten Kitchen
Calories: 360 per serving
The good: this recipe is chock full of vitamin A, contains 17% of the recommended daily value of calcium, 5 grams of fiber and 9 grams of protein.
The bad: high in saturated fat and cholesterol, this is truly a treat
- 1 medium-sized (4 lbs) sugar pumpkin (or 1 can pumpkin)
- 4 TBSP butter
- 1 cup corn meal
- 1 3/4 cup 1% milk
- 1 cup light cream
- 1/2 tsp sea salt
- 1 1/2 TBSP sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cream of tartar
- 3 eggs, separated
Pre-heat your oven to 375, cut your pumpkin in half and scoop out the seeds. Place cut side down in a large baking dish, cover with foil and place in the oven for 45 minutes to an hour. The pumpkin will be cooked when you can easily pierce the skin with a fork or knife.
1. In a small bowl, whisk 1 cup of corn meal with 3/4 cup of milk
2. In a medium to large sauce pan, melt your butter and add the remaining 1 cup of milk and 1 cup of light cream, cinnamon, salt, sugar and nutmeg. Bring to a boil and then remove from heat
3. Scoop out the pumpkin flesh (<– gross word alert) and whip until smooth. Add to saucepan
4. Return pan to heat and bring to a boil, then reduce heat to low and slowly add your corn and milk until the mixture thickens.
5. Remove from heat and let cool for about 20 minutes
6. Mix your egg yolks into the cooled batter
7. Whip the egg whites and 1/2 tsp cream of tartar into soft peaks
8. Fold egg whites into batter until just combined
9. Transfer mixture to greased baking dish
10. Place in oven, preheated to 400 degrees, for 45 minutes to an hour
11. Spoon bread is done once the top cracks and starts to turn brown. Remove from oven and let cool 15 minutes before serving.