Spoon bread, a savory Southern side dish, is a hybrid between traditional cornbread and a light soufflé.  Wonderful for any holiday gathering, this yellow cornmeal-based dish is made light and fluffy with the addition of egg whites, similar to a soufflé.  Any additions work well in a spoon bread; in fact, I’ve made a savory pumpkin spoon bread before which was an early Fall delight.  This version from Food & Wine magazine incorporates wilted baby spinach leaves into the base of buttermilk, cornmeal and egg yolks.  A comforting dish just in time for your Holiday menu planning, this ‘Spinach Spoon Bread’ is as comforting as they get.

 

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/spinach-spoon-bread)

Tagged: buttermilk, corn meal, cornbread, eggs, Food & Wine magazine, souffle, spinach, spinach spoon bread, spoon bread