WOOPS !...i almost forgot about this delicious SPOON BREAD. i never know why they call it bread, it truly isn't bread. i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...
geez, who cares if it's bread or not...it's DELICIOUS !!! so easy, fabulous and almost like a fancy souffle. impress your holiday table with this light and flavorful perfect side. as a matter of fact, i think i'll make it again for X-mas dinner. if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham. or a poached egg nestled in a big spoonful of this...hmmmm
look at me...already planning for my left-overs...
I JUST LOVE THE MEAL AFTER THE MEAL.
SWEET POTATO GINGER SPOON BREAD
adapted from Whole Living Magazine
1/2 cup corn meal
12 oz. sweet potato
1 1/2 cup 1% milk
2 large eggs separated
2 extra large egg whites
2 Tbsp maple syrup
1 Tbsp fresh grated ginger
1 tsp salt
bake sweet potato until cooked through. let cool slightly, remove skin and mash. let cool a little more. bring milk to a simmer on the stove. whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes. remove from heat.
preheat oven to 350 degrees. spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.
stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl. using an electric mixer, whip egg whites until very stiff peaks form. stir (good stir, not fold) stir in 1/2 egg whites into potato mixture. GENTLY FOLD in remaining half egg whites. spread into casserole dish and bake for 35 minutes or until set.
CRUSHED BACON and or CANDIED PECANS might send this over the top !!!