One of the best things about moving around so much is all the people you meet. We have friends all over the country now, and that’s pretty cool if you ask me. Of course the goodbyes never get easier, no matter how often they happen.
I got this recipe from a new friend, Mary Neville. Mary has been living with celiac disease for over 40 yrs. This however has not stopped her from living her life for one bit. In fact, I would say it has motivated her to raise awareness, raise money for research, be a volunteer tester for new gluten-free products, counseling newly diagnosed patients and families, and working with a local supermarket chain dietician to offer monthly gluten-free baking and cooking seminars.
She was gluten-free way before there were gluten-free items on grocery shelves. This means that she had to learn to create her own products using rice flour from the Asian Center, grow her own organic vegetables, and take cooking classes to adapt traditional recipes to be gluten-free. If there was one thing you should now about Mary is that she has a true passion for raising awareness about celiac disease. It is because of people like her that there are now so many gluten-free products available and that many people are diagnosed early on in their lives. Thank you Mary for sharing this recipe with us.
Spoonbread is a traditional southern dish. I have to admit that I had never had spoonbread before, but I was enchanted by it. It has all the wonderful taste of a proper cornmeal based bread, but without the downside of a dry overcooked cornbread. It is exactly what it sounds like, a bread you eat with a spoon, but I would say it is more like a soufflé of sorts. Oh and it’s gluten-free! It pairs well southern classics like grilled pork chop and braised greens. Enjoy!
[If you would like more information on celiac disease, what the symptoms are, how it is diagnosed and treated, visit the A World Celiac Community Foundation website, where Mary Neville is a board member.]
Yield: 4 portions
Time: 40 min.
|Buttermilk||1 ½ cups|
|Yellow or white cornmeal, stone ground||½ cup|
|Butter, unsalted||2 tbsp.|
|Salt, kosher||¾ tsp.|
|Eggs, separated||3 ea.|
|Green onions, thinly sliced||3 ea.|
|Cheddar cheese, sharp||½ cup (optional)|
- Preheat oven to 375F. Butter sides and bottom of an 8×8 casserole dish or 4-6 small ramekins.
- Heat buttermilk in saucepan over medium heat. Stir in cornmeal and continue stirring until the mixture is thick, about 3 min. Remove from heat and let cool.
- Add egg yolks and green onions to cornmeal mixture and stir well.
- Beat egg whites to soft peaks. Fold in to cornmeal mixture using a rubber spatula.
- Pour mixture into pan or ramekins.
- Bake for 25-30 min. or until puffed and golden brown.
- Serve immediately.
Recipe adapted from RELISH, a recipe by Nancy Vienneau.