Spoonbread Recipe - NYT Cooking
Spoonbread Recipe - NYT Cooking
Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn It’s slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great.
Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It’s slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don’t worry if crawfish isn’t available to you: Spoonbread is still wonderful without it.
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Spoonbread Recipe - NYT Cooking
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The New York Times on X: Delicious, unusual and a big hit with guests. This pudding is like Mexican street corn and cornbread had a baby. / X
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Spoonbread Recipe - NYT Cooking
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