When I got the November issue of Bon Appétit in the mail, there were a bunch of recipes calling my name.
Starting with this one.
I'd never made spoon bread, had never even eaten any, and wasn't entirely sure what it was. But I knew beyond the shadow of a doubt I would love it. Seriously, how could you NOT love something called spoon bread. It made me think soft-spongy-pudding, something anyone over the age of zero is attracted to. There's no yeast and no chemical leaveners, with the only rising coming from warm air trapped in the tiny lacy openings of the whipped egg whites. So it's kind of like a soufflé, but a little heavier.
The first time I made it was for a dinner party. We'd invited our new neighbors over to talk kitchen designs (they're both architects and our kitchen and eating area aka dining room needs serious help) and took a chance the recipe would work out. It was a solid hit. Then I tweaked it just a bit by adding some applesauce and took it to a pot luck. I'm making it again this week, and plan to serve it to friends coming to dinner in a couple of weeks (consider yourself warned, Lynda!). I've been spoon bread deprived, and need to make up for all those lost years of not having any.
(Gluten-Free) Pumpkin Pie Spoon Bread
Ingredients
- 2 1/2 cups low-fat milk
- 1/2 cup 1 stick unsalted butter
- 2 tsp kosher salt
- 1 cup corn flour
- 3/4 cup pure pumpkin purée
- 1/4 cup applesauce
- 3 large eggs separated
- 1 Tbsp finely chopped chives
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Preheat the oven to 350˚F. Butter a 9" X 5" loaf pan.
- Bring the milk, butter, and salt to a simmer in a medium saucepan over medium heat. As soon as the liquid comes to a simmer, whisk in the corn flour. As it thickens, remove it from the heat. This should take about two minutes. Continue whisking and add the pumpkin purée and apple sauce. Cool slightly.
- In a large bowl, whisk together the egg yolks, chives, and spices together.
- Using an electric mixer, whip the egg whites until soft peaks form.
- Whisk the corn flour into the egg yolks. Fold in the egg whites in thirds.
- Scrape the batter into the loaf pan. Bake until the spoon bread is set and begins to pull away from the sides of the pan, about 40 minutes.
- Let cool slightly before serving. It will continue to set up as it cools.
Erika says
Oh YES! I’ve been eyeing Smitten Kitchen’s corn spoonbread for the longest time, but pumpkin sounds fabulous too. I’m a little scared to make my first loaf (do you call it a loaf?) because I think I’m going to be OBSESSED. This looks and sounds so good!!
The Wimpy Vegetarian says
I think you’d call it a loaf. It doesn’t slice up that way though. It’s definitely served with a spoon 🙂
lizthechef says
I have never made spoonbread either, Susan, and I love how you have lightened and tweaked this recipe.
The Wimpy Vegetarian says
I love that I’m not the only one who hadn’t tried spoon bread. I’ve wanted to try it ever since I saw it a few years ago on Food52. It’s so addictive. Lynda is coming to dinner next weekend and I’m making it again.
apuginthekitchen says
I have to confess I have never made or eaten spoon bread but this really does sound delicious. What is the consistency, like a pudding? It really sounds amazing,
The Wimpy Vegetarian says
It’s more like a super soft bread pudding than a traditional pudding. So good!!
Hannah says
I marked this pumpkin spoon bread to try when I got my issue, as well, so now I’m really going to do it. Thank you for the inspiration! I have never eaten spoon bread before either and I can’t wait. Truly sounds divine!
The Wimpy Vegetarian says
Thanks Hannah! I’ve wanted to try spoon bread ever since I first saw it on Food52. I’m making it again for a dinner party next weekend 🙂
Viviane Bauquet Farre - Food and Style says
I agree completely, Susan — just the term “spoon bread” should make anyone want to try it. And yours looks wonderful!
The Wimpy Vegetarian says
Thanks so much Viviane!! I loved your butternut tart with taleggio too. I’ve GOT to make it.
Jane, The Heritage Cook says
I love the idea of combining cornflour with pumpkin and traditional pie seasonings. This sounds like a winner to me and I think it may just make an appearance at our Christmas table. Thanks for sharing!!
The Wimpy Vegetarian says
I think it’s going to be on our table too. I just need to figure out how well it will travel to the central valley. We’re having Christmas dinner at our stepson’s home…
The Squishy Monster says
Just love that texture and what a bounty of spices!
The Wimpy Vegetarian says
Thanks so much! The texture is just the best!!!
Shelby | Diabetic Foodie says
Oh how I love spoonbread, but I’ve never tried it with pumpkin! I’m trying to stay away from dairy – do you think substituting EVOO or coconut oil for the butter would work?
The Wimpy Vegetarian says
Good question Shelby! It should be fine with either since the butter isn’t being whipped to add air. All the leavening is coming from the egg whites.
Jackie says
Never had/eaten spoon bread before, but I love your recipe. From the picture it looks delicious.
I also love the texture. Thanks for the recipe.
Val says
I’ve never had spoon bread before, but this looks delicious. I will definitely be trying it out for the holiday season. Thank you for the recipe!
The Wimpy Vegetarian says
Thanks so much! I’m serving it at a dinner party this weekend. It’s so perfect for this season 🙂