Goodness .. I know I’m getting old because I keep thinking back to old recipes from years and years ago. Yesterday a recipe called Triple Corn Spoonbread popped up on my facebook feed and it reminded me of my old Corn & Onion Spoonbread recipe. Way back in the late 70’s I worked with a girl whose mom had published a little cookbook. I had one but haven’t seen it in forever. I’m pretty sure it’s no longer in my possession but there were two recipes I loved. One was Pork Backbone in Wine Sauce and the other was Corn & Onion Spoonbread. I eventually made contact with my friend and she had the Corn & Onion Spoonbread recipe but she couldn’t find the pork backbone recipe so . . I still don’t have it.
Obviously this is an old picture . . horrible countertop. This recipe is so good . . and leftovers are even better. If you don’t like dillweed, leave it out. A little of it goes a very long way. It’s really good with chili and I think that’s on the menu for this weekend.
Spoonbread
NOTE: If you don’t have corn muffin mix at home, you can make your own. That’s what I did.
CORN & ONION SPOONBREAD
1/2 tsp. dill weed
4 drops Tabasco
1/2 c. butter
2 onions (I love to use Vidalias and if I have a big one, I’ll only use one)
1/4 tsp. salt
1 c. sour cream
1 – 14.75 oz. can cream style corn
1 egg, slightly beaten
1/2 c. milk
2 c. shredded Cheddar cheese, divided
1 – 6 to 8 oz. package cornbread mix (the sizes of mixes seem to change through the years)
In a large skillet, saute onions in butter til clear. In a small bowl, combine the sour cream, milk, dill weed and salt. Stir in 1 cup of cheese. Stir in the onions. Set aside.
In a bowl, combine the egg, corn, cornbread mix and Tabasco. Pour into a greased 12″ x 9″ baking dish. Spoon onion mixture over top. Bake uncovered at 350 for 20 minutes. Sprinkle remaining cup of cheese on top and continue baking another 25 – 30 minutes until the top is set and lightly brown. Let stand 10 minutes before cutting.
I often divide this up into two dishes and freeze one (without the final cup of cheese on top), then take it out and let it defrost before baking it.
Since talking about this recipe, I had to make it for lunch. I also used homemade yogurt in place of the sour cream because I hardly buy sour cream now that I’m making yogurt and straining it to where it’s pretty thick.
For lunch today, I grabbed a half gallon jar of chili out of the freezer.
Frozen Chili
Made the spoonbread and poured dressing over shredded cabbage (from a bag) and . . we had an easy and quick (and yummy) lunch!
Lunch
Cindy says
I’ve always wondered, what is the difference between cornbread and spoonbread? Is spoonbread just softer and instead of cutting into squares, “spooned” onto your plate? Whatever the difference, this looks tasty!
Joyce says
That looks good. I had been on the hunt for plain cornmeal. I use quite a bit in the summer with all the fried okra I make. Lately all I had been seeing was cornbread mix. I finally found cornmeal at Target of all places. Your spoonbread looks good. Does it freeze ok? I can’t eat that much before it would go bad.