White Cheddar and Roasted Corn Spoon Bread with a Spicy Sausage and Red Pepper Ragu

Oh my dear South, you’ve done it again.  I’ve been coaxed by your charming and delicate ways that gracefully swoop me up into a comfort food heaven.  Spoon bread darling, take me away!

Don’t be fooled by the pseudonymous name, as this dish is quite the opposite of bread.  Spoon bread is made from corn meal and has a soft and creamy pudding-like texture.  It is wonderful when baked with roasted corn and cheddar — making it the perfect combination of slightly sweet and oh-so-cheesy.

White Cheddar and Roasted Corn Spoon Bread

  • 1 cup yellow corn meal
  • 2 cups of water
  • 1 cup of milk
  • 1 tablespoon butter
  • 2 eggs, whisked together
  • 2 cups of shredded sharp cheddar
  • 3/4 cup corn, roasted
  • a generous amount of salt
  • fresh cracked pepper

Preheat oven to 400 F. Combine corn meal and water in a medium saucepan and bring to a slow boil and then cook for about 5 minutes or until it thickens.  Add milk, butter, eggs (whisked together), salt and pepper and combine well.  Fold in cheese and corn.  Transfer mixture to a greased baking dish and bake for about 30-35 minutes or until top is golden brown.  Let casserole sit for several minutes and serve (it will be a smooth and creamy texture).

Spicy Sausage and Red Pepper Ragu

  • 4 spicy italian sausage links
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 1 onion, diced
  • 1 large garlic clove, minced
  • 1 to 2 cup of chicken stock
  • 1/2 tsp ancho chilli powder
  • 1 bay leaf
  • fresh thyme
  • 1 tbsp tomato paste
  • salt/pepper

Cook sausage in small sauté pan and remove.  Add to the pan onions and peppers and cook for a few minutes until onions become translucent.  Add garlic and tomatoes and cook for about 3-4 minutes longer.  Add stock, bay leaf, thyme, chilli powder and tomato paste.  Simmer until sauce begins to thicken and stock evaporates. Season with salt and pepper and return sausage to pan.

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