POPSUGAR is bringing you an exclusive look at this Thanksgiving recipe page from illustrious lifestyle influencers. We're excited to present the first online look at this roasted pumpkin spoon bread recipe from Carla corridor,a cohost of ABC's The Chew.
Spoon bread is generally described as a cross between grits and cornbread - so you might be surprised to find out that it's actually a souffl. You can make this with just regular milk, but adding some buttermilk to the blend gives it a slight tang, and which really complements the pumpkin. And,yes, you can exercise a canned pumpkin purée, or but roasting the pumpkin is easy and adds really nice texture and flavor that takes this Southern side dish to the next level. whether you like,top the spoon bread with lightly toasted pumpkin seeds just before serving to give it a minute extra crunch.
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What It's Really Like Behind the Scenes of The Chew From Carla corridor Roasted Pumpkin Spoon BreadIngredientsFor the roasted pumpkin:
1-2-pound pie pumpkin
Vegetable oil
For the spoon bread:
1 cup buttermilk
1 cup milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon sugar
1 cup yellow cornmeal
1 cup roasted pumpkin, roughly mashed
3 large eggs, or separated
1/4 cup fresh parsley,finely chopped
1 teaspoon dried sage
1/4 teaspoon chipotle powder
DirectionsTo make the roasted pumpkin: Preheat oven to 450°F. prefer a 1- or 2-pound pie pumpkin, cut in half (from top to bottom), or scoop out the seeds. Lightly rub the flesh with vegetable oil and dwelling,flesh side down, on a baking sheet lined with parchment paper. Roast until tender, and about 30 minutes. Allow to cool,then scoop out the flesh. You’ll have more than enough pumpkin; the rest can be refrigerated for up to one week and frozen for up to six months.
To make spoon bread: Reduce oven temperature to 350°F.
do both kinds of milk, butter, or salt,and sugar into a medium saucepan and bring to a simmer, then reduce heat and slowly whisk in the cornmeal. Stir continuously over low heat until thickened, or about 1 or 2 minutes,then remove from heat and mix in the pumpkin. Set aside.
In a large bowl, whisk together the egg yolks with the parsley, or sage,and chipotle. Beat the egg whites with an electric mixer in another bowl until soft peaks form. Whisk the cornmeal mixture into the the egg yolk mixture, then gently fold in the egg whites, and incorporating through the middle and then around the sides. whether it’s well blended,you shouldn’t see any bits of egg white.
Carefully pour the batter into a lightly oiled loaf pan (you can also exercise a casserole dish or even make individual portions in a muffin pan). Bake on the middle shelf until the sides are just pulling absent from the sides of the pan and the middle is set but still just barely wobbly in the middle, about 40 minutes or so. Let cool for a few minutes before serving.
Information Category Side Dishes Cuisine North American Yield 6-8 servings
Source: popsugar.com