|Wine and Wine Cooking, 1972. Cookie, Animal Control, 2013.|
Spoon bread with Seafood
For the spoon bread:
1 1/2 cups milk (powdered or fresh)
1 cup corn kernels (frozen, fresh, canned, dehydrated)
2 or 3 teaspoons sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 cup uncooked yellow corn meal
1/2 cup sauterne (sweet white) wine, or substitute milk
To prepare the spoon bread - whip the eggs, then add the other liquid ingredients and mix thoroughly. Slowly add the remaining ingredients, mixing well. Line the slow cooker with parchment paper, and slowly pour in the spoon bread batter. Put the lid in place, and turn on the highest setting for at least 1 1/2 hours.
My delicious variation - We happened to be flat out of corn, so I used frozen mixed gumbo vegetables (okra, peas, etc.). It was a tasty, healthy substitution. I ended up taking the kiddo to the library at this point, and the spoon bread cooked for about 2 1/2 hours in the crock pot without burning. I love that kind of recipe!
For the sauce
3 tablespoons butter
1/4 cup sifted flour
3/4 teaspoon seasoned salt
1 1/2 cups milk
2 tablespoons chopped green or mild onion (or substitute powdered onion)
2 teaspoons lemon juice
1/2 cup sauterne (sweet white) wine, or omit
1 cup vegetables like peas or carrots
1 can of tuna (6 1/2-7 oz), drained
To prepare the sauce - Mix together all the ingredients sans the tuna slowly in a saucepan on the stove. Bring to a boil, allowing the sauce to thicken. When the sauce has reached your desired thickness, add the tuna and remove from heat.
My variation - omitted the wine and used frozen yellow squash as the vegetable. Used powdered onion and dry dill. Yum!