Tag Archives: cake

TYCMiaR, part IV: personal spoonbread

My dear friend Sai has been telling me how much she loves my “things you can make in a ramekin” posts, and I must admit, it’s been a while. So, I got to thinking: what did I want to do for the next post? There are so many things! Sai and I have been going over the possibilities all morning. Finally, though, I hit on this: we’re having the last of my mother’s (amazing, stupendous, best-ever) fried chicken for lunch today. Why not keep it Southern and go with a little spoonbread? Little, being the operative word here.

So, I scoured the internet for ideas, tweaked a recipe, and came up with these beautiful, tiny, lovely corn cakes. They’re soft, sweet, and oh, so tasty. Studded with corn kernels and bursting with silky, sweet Southern flavor, this cake is a must-have for all those “supper for two” nights. It also works well as a cold breakfast cake the next morning, with a little cream and brown sugar on top!

Pheasant’s corn spoonbread

Makes two ramekins’ worth

1/4 c plus 1 tsp yellow cornmeal

1/3 c creamed corn

2 tbsp sour cream or mayo

1 tsp sugar or honey

1 1/4 tbsp water

1/8 tsp baking powder

1/8 tsp baking soda

scant 1/8 tsp cayenne

scant 1/16 tsp salt

Preheat your oven to 350°F (176°C.)

Spray two 6 to 8 oz ramekins with Pam. In a small bowl, mix together the dry goods, stirring thoroughly. Add in the corn, sour cream or mayo, and honey if you’re using it. Mix it all together, divide between the ramekins, and place in the oven for 20 minutes.

When the timer goes off, check the cakes. Insert a toothpick. If it comes out clean, they’re done. If not, give them another four or five minutes.

As soon as the ramekins have cooled, you can dig in! Drizzle them with honey or chipotle compound butter. They’re even tasty just as they are, of course! 

On a related note, what are your favorite types of Southern food? I love cornbread, mashed potatoes, and fried chicken! Fried chicken is definitely my favorite…on a related note, am I the only girl north of Dixie who enjoys her fried chicken doused in hot sauce?

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Filed under Baking, Ethnic

It’s the most wonderful time of the year!

It's not the prettiest cake ever, but it definitely was one of the tastiest!

I. Love. Halloween. It is, without a doubt, my favorite holiday of the entire year. I love the decorations, the excitement, the spooky stories…everything. But, most of all, pheasants, I love dressing up. Costuming is one of my favorite pastimes…I have a closet full of Snow White, Goddess, pirate and princess costumes back at my parents’ house. I love making my costumes and getting ready for Halloween. It drives M nuts. She firmly believes that once one hits puberty, all Halloween-ing goes out the window. I respectfully disagree. Halloween is my favorite time of the year.

And to celebrate this year’s excellent holiday, I decided to start off my day with a mini upside-down apple cake. As we were falling asleep last night, I was telling M how much I’d like to do a layered oatmeal cake, and it got me thinking…why wait? I love upside down cakes, almost as much as I love cheesecake (which is a lot!) I think they’re fun, tasty, and absolutely amazing. Also, what could be easier and nicer for a chilly morning breakfast than some warm, creamy baked oatmeal layered with sweet and cinnamony apples?

I will admit it…I was very tempted to make my Pheasant’s Shirred Eggs again…but I find that when I eat oatmeal in the mornings, I make better food choices during the rest of my day.

After yesterday’s oatmeal cake (my first oatmeal cake ever, mind you!) I’ve decided that I’d like to bake mine a bit less, because I like a softer interior. And pheasants…it came out phenomenally. The apples were soft and full of flavor, the oatmeal creamy in the center and firm on the sides. It was glorious. I didn’t add sugar to the oatmeal itself this time, because the apples were sweet and I added honey to the bottom (inverted top) layer while building it. I’d definitely recommend this for any type of fruit…cherries, strawberries, blackberries. Use them frozen if you’ve got them, and just use a little less water in the recipe. Use your imagination, pheasants! For, as Albert Einstein said, “Logic will take you from A to B. Imagination can take you anywhere.”

Baked Oatmeal Upside Down Cake

1/2 c. oats, less 2 tbsp

1/4 c. water

1/3 medium apple (I used a Gala)

1/2 tsp honey

1/4 tbsp  heavy cream

1/2 tsp vanilla extract

As much cinnamon as you like!

So, pheasants, you know the drill: set that oven to 375°F (191°C for my Canadian and international pheasants.) In a spice grinder, pulse a pinch of oats until flour. Add this flour to a bowl, then add in the oats, cinnamon, cream and water. Mix it together, then set it aside. Chop up the apple into small bits (about twice the size of a grain of rice was what I went with.) For the first layer, set a thick layer of apples on the bottom of the ramekin. Sprinkle with cinnamon, and drizzle honey over it all. Mix it up with a spoon and spread it out again. Then, put about half the oatmeal mixture on top, spreading it out so everything touches the walls. Repeat with one more layer of apples (cinnamon- and honey-free this time) and then spoon in the remaining oatmeal. Spread it all out well, and then pop that baby in the oven for 10-15 minutes, depending on how chewy you like your oats, and how soft you like it inside.

Questionable content: 

Are there any recipes in particular you’d like to see me try?

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Filed under Pastas, grains and oatmeal