Peachy the Magazine October/November 2013 | Page 50
The Fall Harvest Feast
OLD FASHIONED SPOON BREAD
3 cups whole milk
1 1?4 cups yellow cornmeal
3 eggs beaten
1 3?4 teaspoons baking powder
2 tablespoons fresh minced chives
(optional)
2 tablespoons unsalted butter,
melted
1 1?2 teaspoons salt
Pour your batter into the prepared pan
and bake for 20 to 25 minutes. It should
be golden brown and puffy. You can
poke a toothpick into the center to make
sure it comes out clean, if your not sure
its done. Don’t overcook though or it
will be more like cornbread instead of a
light soufflé like spoonbread.
SORGHUM MOLASSES VINAIGRETTE
?3 cup apple cider vinegar
1
Preheat over to 375 degrees.
2 tablespoons sorghum molasses
Grease a 9" cast iron skillet or baking
pan with bacon fat or butter.
1 shallot, minced
Place the milk in a saucepan and bring
to a simmer, whisking occasionally to
prevent it from scorching. Once at a
simmer, slowly pour and whisk in the
cornmeal until completely absorbed
all the milk. Remove from the heat
to allow to cool slightly. It will be
extremely thick.
Transfer the cornmeal mixture to a
mixing bowl and add the remaining
ingredients and whisk vigorously until
everything is well incorporated. The
longer you whisk the more fluffy your
spoon bread will be. Using a stand
mixer works the best for this.
50
PEACHY
1 teaspoon fresh thyme
2 teaspoons country mustard
1 teaspoon salt
2 teaspoon fresh cracked pepper
?2 cup olive oil
1
?2 cup canola oil
1
Place all ingredients, except the oils,
in a mixing bowl and whisk until salt
is dissolved.
Add the oils in a slow steady stream,
whisking vigorously until completely
incorporated and the mixture has a
smooth consistency.