This year I want to put together a Thanksgiving dinner with some Southern influence – an article in the newest issue of Food & Wine inspired this line of thought. In the article chef Tanya Holland creates an incredible Thanksgiving feast that reflects her Creole heritage. There is a spicy crab bisque to start, the turkey gets a bourbon glaze and a pearl onion and giblet gravy.
Then there are the sides, which include sweet potato biscuits, cranberry-fig chutney, spinach spoon bread, roasted garlic mash and a Brussels sprout slaw. For dessert she made chocolate-pecan shortbread and Granny Smith apple crisp.
Doesn’t that sound divine? I don’t think you have to wait until the 14th, you should get in the kitchen this week and try that spinach spoon bread. Spoon bread is a traditional Southern dish, it is more bread pudding than bread really. According to Food & Wine it is like a cross between “corn bread and savory pudding”.
Below is my take on the recipe ( I added Parmesan cheese), and I suggest you pick up a copy of the magazine for more great Thanksgiving ideas.
Spinach Spoon Bread
3 Tbsp butter, melted, plus more for greasing the dish
10 oz baby spinach
3 cups buttermilk
3 large eggs, separated
1 cup medium-grind yellow cornmeal
1/4 cup plus 2 Tbsp all-purpose flour
1 Tbsp sugar
1/4 cup grated Parmesan cheese
1 1/2 tsp baking soda
1 tsp kosher salt
a pinch each of freshly grated nutmeg and white pepper
- Preheat the oven to 350 and butter a 9×13 baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach until just wilted., about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach.
- In a large bowl, whisk the buttermilk with the yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the melted butter. Fold in the parmesan and the chopped spinach.
- In a clean bowl, using a handheld electric mixer or a whisk, beat the egg whites to soft peaks and fold into batter. Pour into baking dish.
- Bake in the centre of the oven for 45 minutes, until golden. Let cool before serving.