All That Lemony Goodness, Breads, Desserts, Quick Breads

Put a Spoon in it…

Ideally, there would have been a post for this:
I found the recipe in some page-shredded, coverless magazine while I’ve been sitting around waiting on Jane’s medical results. The fact that every other recipe in the periodical had been lifted – save this one – really should have been a tell.

Conceptually it was nice:

Yellow Cornmeal, Meyer Lemon with a tangy lemon~honey glaze. I thought it would be the next incarnation of “All that Lemony Goodness”
And… 
To be honest, it was quite stunning when it came out of the oven….

However…
For all intents and purposes, it’s lemon flavored Jiffy Cornbread. Deflated, I put the cake cover on it and ignored it.

 (In care you’re not savvy
to Jiffy… here it is)
And I was going to boast about my Nora
 Mills Yellow Cornmeal, and everything…

So, with the outlook that every disaster is an opportunity in disguise, I drug the cake back out today and went looking for inspiration.

What I came up with was Spoon Bread…   …   …   …   ..  .  . . . . . . . . .
Granted, Southern Spoon Bread is typically (well, in my family) savory. But what the hell. I’ve got 2 cups of unusable cornmeal and a half cup of laboriously squeezed Meyer Lemon Juice already in there – I can’t make it any worse.

It turned out, well… outstanding. It’s a light, pudding-ish, spoon bready kind of thing. I danced around the kitchen, ate 3 big bowls of it, and wrenched my elbow patting myself on the back repeatedly.
Unfortunately, that little bit of genius only created another problem – how am I ever going to make this again?

After a couple of trial and errors – It turns out that Jiffy Cornbread Mix IS the perfect substitute. And on the upside, this give you something to do with the 33 cent box o’ Jiffy your spouse brought home when you asked them you get you some cornmeal.
So – the below recipe is a blending of the original cornmeal cake and the new and improved Lemon Spoon Bread

Plate Fodder
Lemon Spoon Bread
(a pudding, of sorts)
Serves 4 to 6
Ingredients
1 Box Jiffy Cornmeal Mix
1/3 Cup Lemon Juice
2 Eggs
2 Cups Milk
1/2 Cup Water
1/4 Teaspoon Nutmeg
1/4 Cup Powdered Sugar
1/4 Cup Honey
2 Teaspoons Lemon Zest
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup Butter (or Substitute)
1 – 8x8x2 Pyrex Baking Dish
Cooking Spray
Large Sauce Pan
Spatula

  • Preheat the oven to 350
  • Make the Jiffy according to the box (essentially, add water and bake)
  • Crumble up the Jiffy in the sauce pan with the milk, water and nutmeg
  • Bring to a boil and continue to cook until its thick like porridge
  • Set aside and allow to cool slightly
  • Add all the remaining ingredients, except the eggs at this point, and mix through
  • Add the 2 eggs and beat well
  • Spray the Dish with cooking spray and pour the batter in to the dish
  • Bake at 350 for 45 minutes on the middle rack of the oven
  • Remove and serve immediately

7 Comments

  1. Now THAT looks good. Sadly, I tossed what remained of the savory loaf. It had a really obnoxious amount of pepper in it. But on the subject of substitutions, I make a buttermilk cornbread stuffing on thanksgiving – or did until I discovered Trader Joe’s cornbread mix. Easy and delicious and by the time it’s made into stuffing, no one knows it’s out of a box. The Child loves the stuff.

    • That’s a shame, I’d would have liked to see how that turned out. FYI.. loaf bready stuff is stuffing… cornbready stuff is dressing 🙂

  2. This looks sooooo good – I can't believe I have never heard of spoon breads before!YUM!CheersChoc Chip UruLatest: Traditional Lemon Meringue Tart

  3. I feel so out of it – I have never had spoon bread – savory or sweet. But the combination of cornbread and meyer lemons sing to me.

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