SpoonBread Seasonsgirl’s Way

I thought I would share what we had as our side dish¬†for dinner tonight. I had a lot of recipes for spoonbread and have tried many, but found my own version though trial and error that seems to be good ūüôā

Seasonsgirl Spoonbread

You Need:

1 1/2 cups Water

3/4 cups Buttermilk

3/4 cups Heavy Cream

1 cup Cornmeal

2 tbsp Butter unsalted

2 large Eggs

1/2 tsp. Baking Powder

3 Green Onions Рchopped (save some for garnish)

1 Can of Creamed Corn (14.75 oz)

2 cups Jarlsberg Cheese cut into small pieces or grated (freeze before grating to make it easier)

4 tbsp Parmesan Cheese grated

Salt and Pepper

Directions:

1.) Preheat oven to 400* and spray a 2 quart glass baking dish with baking spray or grease with butter.

2.) In a saucepan (I use a 4-quart) place the water, buttermilk, 1 tsp black pepper, and 1/2 tsp salt and bring to a slow boil.

3.) Reduce heat to medium-low and whisk in the cornmeal poring it in slowly.

4.) Place the lid on the pot and simmer 10 minutes until the mixture is thick stirring ever 2 minutes or more to prevent sticking and burning. At the end of the 10 minutes the mixture should be  thick and harder to whisk.

5.) Remove from the heat and whisk in the butter untill melted.

6.) Add in heavy cream slowly; whisking continuously.

7.) Whisk in the eggs one at a time.

8.) Whisk in the baking powder.

9.) Whisk in the green onions, creamed corn, both cheeses, and 1 tsp  pepper. Place the pot back on low heat and whisk continuously until it starts to get smooth and the cheese is dissolving. Add any more salt and pepper to taste.

10.) Pore mixture into glass baking dish and make sure it is spread evenly.

11.) Bake uncovered 45 mins-1 hour until a toothpick comes out clean.  (My over browns the top in 35 minutes and then I bake an additional 10-15 minutes covered to firm up the mixture (see tip #4))

12.) Garnish with remaining green onions and serve.

Makes 6-8 side dish servings.

Other Ideas and Tips:

1.) Instead of buttermilk use whole milk and instead of heavy cream you can use light. Or use whole milk for both.

2.) Instead of creamed corn you can use 1 1/2 cups whole kernels (frozen or fresh) but if you want the sweetness add 1 tbsp sugar when you add the corn.

3.) You can use most swiss cheeses the Jarlsberg just seems to give the best taste.

4.) If the toothpick is not coming out clean and the top is brown cover the baking dish with foil, decrease the heat to 375*,  and bake until it firms (make sure to get it out before the sides and top brown too much). You can smell when the top is getting brown so keep an eye on it after about 30 minutes.

All that was left after my gang got into it :)

All that was left after my gang got into it ūüôā

Cooking Kindness…

Today I took some cookies to work and saw how happy it made those I served them to. It put a smile on people’s faces even if they didn’t want a cookie they were happy to be included in the offer. When I got home and was making dinner hubby asked for some cupcakes…

So I made some gluten-free chocolate cupcakes for hubby… normal size…Big Cupcakes

 

Then I made some extra mini cupcakes to take to work tomorrow…¬†Small cupcakesThe recipe I used is from one of my Grandmother’s church cookbook that they put together every once in a while with all the ladies recipes. Needless to say the recipe was not originally gluten-free but I made it that way.

Hubby’s Favorite Chocolate Cupcakes

3/4 cups shortening

2 eggs (from your own chickens is best ūüėČ )

2 cups sugar

1 1/2 tsp vanilla

2 tsp baking soda

1 tsp baking powder

1/2 tsp xanthum¬†gum (only if you use gluten-free flour¬†that doesn’t have it in it. If you don’t¬†use gluten-free flour you don’t need this.)

1/2 cup coco powder

1 cup white rice flour

1 1/2 cups brown rice flour

1/4 tsp sea salt

1 cup boiling water

To make:

Combine shortening, eggs, and sugar until well mixed.

Add milk, vanilla, baking soda, baking powder, salt,  and xanthum gum. Mix well.

Add coco and flour. Stir until combined.

Add in boiling water slowly combining as you go.

Bake at 350* for 30 minutes for big cupcakes and 20-25 for mini ones until toothpick comes out clean from center of cupcake.

Cool and ice with your favorite icing. gf cooking 001

Other ideas: I thought adding a little cinnamon, nutmeg, or ginger would be nice about 1/2 tsp at most. Also insted of the 1 cup boiling water use 1/2 cup boiling water and 1/2 cup hot coffee.

Try and enjoy ūüôā

Peach Shortcakes (gluten-free)

For 4th of July I tried something new… Since I am gluten -free I am always looking for ways to turn deserts gluten-free. Since strawberry shortcakes and peach cobbler are popular on holidays I combined them to make peach shortcakes. I had peaches and had found gluten- free Bisquick mix.

This was an easy thing to do… so I cut up the peaches and mixed them with a little Splenda (you can use sugar or your favorite sweetener). I chilled the peaches mixture¬†for the afternoon. Before dinner I mixed up the shortcakes recipe off the Bisquick box (I only made 1/2 the recipe and it still gave me 5 shortcakes).

When I served dinner I plopped the piles on a baking sheet for the shortcakes as directed and baked them while we ate. When we were done I had taken the shortcakes out and they were cool enough so I cut them in half, put on some homemade whip cream, added the peaches, put on the shortcake top, and topped with the homemade whip cream and cinnamon. They were yummy and delicious.

Hubby and my Dad even said they did not taste gluten-free. To make the whip cream I combined heavy whipping cream and Splenda and whipped it with my hand mixer till stiff peaks formed. Now that I know this recipe will work I am anxious to try it with other fruit like blueberries, nectarines, and even maybe apples (would want to cook the apples first).