corn bread

Charred Corn and Fresh Basil Spoon Bread

Charred Corn and Fresh Basil Spoon Bread

I love that this recipe came from a recipe that I had in a family recipe notebook and from having some lovely basil in my garden and some leftover grilled corn. The fantastic part of this is that although planning meals is great- many times your best dishes come together almost by accident! 

I love the ideas that I get when I am flipping through magazines or old notebooks and also I draw so much inspiration from my garden or the foods that I happen to have in the fridge. 

This is a dish that you bake, however it makes a great summer side dish- you could even double or triple it for more servings for a party. It could be scooped out into individual bowls and enjoyed that way as a pretty side dish as well. The sky is the limit! 

I love the fresh flavor of the sweet corn and the delicious, smooth texture of this spoon bread. I hope that you will enjoy some today! 

Charred Corn and Fresh Basil Spoon Bread:

Makes about 4 servings

1 1/2 cups coconut milk

1/2 cup corn meal (I like the whole grain version by Bob's Red Mill) 

1 tablespoon coconut oil

1/2 teaspoon baking powder

corn from 2 ears of grilled/charred corn- cut off of the ears

1 tablespoon fresh basil leaves, chopped

1 egg yolk

1 egg white, stiffly beaten

1/4 teaspoon kosher salt

Heat the oven to 325F. 

1. In a medium saucepan stir 1 cup of the coconut milk into the cornmeal. Cook, stirring constantly until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat. Stir in remaining coconut milk, the coconut oil, corn, basil, salt and baking powder. 

2. Stir 1 cup of the mixture into the egg yolk, and return all of the mixture to the saucepan. Gently fold in the beaten egg white. Pour into a greased 1 quart casserole dish. Bake in a 325F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Serve right away. This makes a great side dish to barbecued meats, chili, stews & more! 

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Savory Sage and Raspberry Skillet Cornbread

Savory Sage and Raspberry Skillet Cornbread

Did you know that you can turn your gas grill into an oven during the summer? It's true! I first experienced this last year when I made a cake and a fruit crisp on the grill! It's really fun! 

Here are my tips: 

1. Make sure that you either have a grill with a thermometer built in, or one that you can attach to the grill. 

2. Your temperature may not hold or get up to an exact temperature like an oven. It will be ballpark. Try to lower the flame to adjust the temperature. 

3. Place a pizza stone on the grill to place your skillet on when baking. 

4. Check your baked goods often. Give it 10-15 minutes with the lid closed, then check. 

I hope you have fun baking on your grill this summer! It is super fun and beats heating up the house on a hot day! 

I love this cornbread! It is a little unusual in flavor but I love the fresh sage that makes the cornbread taste like cornbread stuffing and the slight sweetness when you bite into one of the raspberries. You can even make the cornbread without the raspberries. Enjoy! 

Savory Sage and Raspberry Skillet Cornbread: 

1 cup gluten free flour mix ( I really like Namaste brand) 

1 cup polenta (cornmeal) (I like to buy whole grain polenta)

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 tablespoon finely chopped fresh sage

1 egg

1 1/2 cups coconut milk

4 tablespoons coconut oil, melted and cooled + extra to grease skillet

1 cup fresh raspberries to dot on top before baking on the grill

1. Preheat your gas grill so that it reaches a temperature of between 350F and 400F. This cornbread baked at around 350F-375F on the grill. Place a pizza stone on top of the grill to set your skillet on. 

2. Grease your a 9" cast iron skillet with coconut oil. Make sure to get the oil all over the bottom of the pan as well as up the sides. 

3. Mix together the dry ingredients including the fresh sage in a  medium bowl. Whisk with a wire whisk to combine. 

4. Add in the egg, coconut milk and melted coconut oil. Stir to combine. 

5. Heat the cast iron skillet on top of the pizza stone on the grill for about 5 minutes. 

6. Bring the cornbread mixture and raspberries out to the grill. Spoon the mixture into the heated skillet. Place the raspberries on top in a pretty, circular pattern. 

7. Bake in the grill for about 15 minutes- check to see if the cornbread is done by inserting a toothpick in the middle of the cornbread. If it comes out clean, it is done. If not, bake for about 5 minutes more. The sides will be golden brown and it will be done in the center. My cornbread took about 20 minutes to bake. 



Carmelized Onion Southern Cornbread

caramelized onion southern cornbread

To me, soup or especially chili is not the same without cornbread. I think it adds a perfect flavor balance and adds a special something as a side dish. It is so comforting to have a warm piece of cornbread alongside a hot meal during the rainy, cold months like January and February here in Oregon. 

This recipe is based on one that I saw in a very old whole grains cookbook that my mom has. I was looking through it & I was so inspired! 

I added the caramelized onions for a special touch and they add lots of flavor! 

I also love how soft and moist this cornbread is. It is a savory cornbread so it does not contain any sugar, but it is just as delightful as its sweet counterpart. 

I hope that you enjoy some of this amazing cornbread with a bowl of soup or chili soon! 

Caramelized Onion Southern Cornbread: 

2 cups coconut milk (or whole milk for traditional cooks) 

1 cup corn meal or corn grits/polenta- (I actually used polenta for my version) 

2 tablespoons coconut oil (or butter for traditional cooks) 

2 eggs, well beaten

1 teaspoon salt

1 teaspoon baking powder

1/2 cup chopped onions, caramelized in olive oil or coconut oil

coconut oil or vegetable oil spray for pan

1. Heat oven to 425F. Grease an 8x8 square baking pan.

2. Place coconut milk and corn meal into a small saucepan. Bring to a simmer over medium heat. Take off of heat. 

3. Mix in the coconut oil with a whisk. Let the mixture cool for a few minutes.

4. Mix in the eggs with a whisk. Then, mix in the salt, baking powder and the caramelized onions. 

5. Bake for about 15-20 minutes until golden brown on top and a toothpick placed into the center of the bread comes out clean. 

This bread is great served with soup or chili! Enjoy!