Bring on the comfort food!

Well, it's finally here with a vengeance.  Fall weather - short days, long nights, colder and often windy weather.  I find myself wanting some good old-fashioned southern comfort food.  But what would that be exactly? Maybe something warm, tossing calorie counting and healthy eating to the winds, and with faint remembrances of grandmother in the kitchen?

The recipe that caught my eye appeared in the November 14-16, 2014 edition of USA Weekend, "Spoon Bread with Cranberries."  First of all, be forewarned that I didn't notice this recipe feeds 10 people! I"m now looking for creative ways to use the leftovers.  I suggest reducing the recipe by half for smaller households.

First butter a 9-by-13 baking dish and sprinkle fresh cranberries in the bottom.  Then mix the dry ingredients -  one cup yellow cornmeal, 1/4 cup plus 2 tablespoons flour, 1 tablespoon sugar, 1 1/2 teaspoons baking soda, 1 teaspoon kosher salt. and a pinch of nutmeg.  In a separate bowl, combine the liquid ingredients - 3 cups buttermilk, 3 large egg yolks, 3 tablespoons melted butter, and zest of 1 orange. Add the liquid mixture to the dry ingredients.  Then beat 3 egg whites until soft peaks form and add to bowl.  Bake in 350 degree oven for 30 to 40 minutes.  Serve warm by spooning from baking dish.

The recipe goes together quickly.  My husband Wayne took on the role of sous chef and grated an orange for the orange zest, made buttermilk from buttermilk powder, and whipped the egg whites.  I did the easy parts!

The taste was ...interesting!  The combination of the soft, soothing bread with a sharp, unexpected taste of fresh cranberries kept us sneaking just one more bite from the pan. But finally we decided - more sweetness - that's what the dish needed! We added sweetener until the dish tasted more like a dessert, maybe a bread pudding,  than a bread served with the main meal.

The first time I make a recipe, I  follow it exactly, measuring every ingredient and stirring and mixing exactly according to directions.  The second time, I like to play around with the recipe.  Plans for my next try at spoon bread with cranberries are to increase the sugar to 3 tablespoons and perhaps add golden raisins. Right now, I need to get creative with the leftover spoon bread still in the refrigerator and even in the freezer.  Sweetened whipping cream for a topping?  Some type of orange glaze?  A fruit topping?  

The spoon bread has a wonderful texture.  The cranberries are festive and seasonal, a true taste of southern comfort. Bring on the winter weather.  We are ready for you!