Has everyone been enjoying their sweet summer corn? The corn here in Maryland has been a little hit and miss this year. Actually, I’ve had some ears that have been down right wonky! So for this month’s Improv Cooking Challenge, I am opting to bake with cornmeal! Kristen, from The Frugal Antics of a Harried Homemaker has challenged us to use corn and butter as the key ingredients in our recipes. And I’ve decided to put a slightly exotic spin on the traditional spoon bread by adding . . . . .
. . . . .COCONUT and PLUMS! I don’t make a secret of the fact that coconut is one of my favorite flavors to work with! And while I’ve noticed that many fruited spoon breads call for berries, this recipe incorporates the fruit as a puree to be served with the spoon bread. It’s a little different and I hope you’ll try it!
Here’s what you’ll need:
Yields: 4-6 servings
Level of Difficulty: easy
PLUM COCONUT SPOON BREAD:
- 6 fresh plums
- 1/2 cup of heavy cream
- 1 can (13.5 oz) of coconut milk
- 6 Tablespoons of unsalted butter, softened
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 cup of shredded, unsweetened coconut
- 3/4 cup of cornmeal
- 4 eggs, separated
- 1 teaspoon of baking powder
Slice the plums and puree them in a blender, skins on! As with any seasonal fruit, the sweetness depends on how ripe they are. So since my plums were a bit tart, I added 3 Tablespoons sugar.
Preheat your oven to 350°F. Butter a 2 quart baking dish.
In a medium saucepan, bring the cream, coconut milk, sugar and salt to a boil; stirring to dissolve the sugar. Once boiling, remove your pan from the heat and stir in the cornmeal and coconut. Whisk the egg yolks in a small bowl, and add a little of the cornmeal mixture. Then whisk the yolks into the cornmeal mix and whisk in the baking powder.
Beat the egg whites to soft peaks. Gently fold them into the cornmeal mixture. Pour your batter into the buttered baking dish. Spoon little circles of the plum puree onto the top of the mixture and swirl with a toothpick. Reserve the rest of the puree to serve with the spoon bread. Bake for 25-30 minutes.
Serve warm or at room temperature with a drizzle of the plum puree.
Recipe adapted from The Baltimore Sun.
And don’t forget to check out what my fellow improvers did with corn and butter this month!