Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
So my house is half packed, and the rest of it is up for sale. I feel like life is turned upside down right now. Thank goodness there's a light at the end of the tunnel and in a few weeks we're off to our new home! Cooking and writing are the only things that make me feel a little normal right now. I'm not sure exactly what to expect moving to a new state and a new home, but I am familiar with cooking and writing.
But one thing that I'm working on with only a few more weeks in the house is getting rid of all excess food. I have to empty the freezers so I can sell them, empty the fridge so we aren't wasting food when it's time to leave, and get everything else packed up. So I've been trying to find creative ways to use all of our food. On Thursday I made pumpkin spice banana bread and pumpkin spice cookies to get rid of the frozen pureed pumpkin I had in the freezer, and the overripe bananas I had on the counter.
Last night I made good use of the sweet potatoes that needed to be cooked in the pantry. This is a little like a cross between my delicious corn casserole and my bread pudding recipe. It's a cornbread mixture, blended with soft sweet potatoes, and tons of milk. In the end, you get a smooth and creamy bread recipe that you can scoop out with your spoon and eat. I made mine more of a savory dish yesterday, but we ended up eating it for dinner with a side of ice cream.
It's all about balance, right? It's been a hard few months for all of us. Sometimes you have to bend the rules a bit when life calls for it. Let me show you how I made this amazing creation so you can, too!
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
6 adult servings
Read More From Delishably
- 2 large sweet potatoes
- 2 1/2 cups whole organic milk
- 1/2 tablespoon thyme or cinnamon, (optional)
- 2 teaspoons pink Himalayan salt
- 2-3 tablespoons raw honey
- 1 cup cornmeal
- 4 eggs
- 3 tablespoons grass-fed butter
- 2 teaspoons baking powder
- Preheat your oven to 350 degrees F and grease an 8x8 or round casserole dish with some coconut oil.
- Wash your sweet potatoes and poke holes in them with a fork for venting while cooking.
- I chose to pop them in the microwave to cook them quickly. I had to push the baked potato button twice. You could also have cooked them in the oven at 400 degrees F for about 45 minutes.
- In the meantime, get your milk heating on the stove over medium heat in a large saute pan.
- Add your seasonings and honey. I added some thyme for a more savory taste, but you could also add some cinnamon instead for a sweeter flavor.
- Bring your milk to a boil, whisking constantly so it doesn't burn. Then turn the heat down to medium.
- Slowly add in your cornmeal, while whisking, to get a smooth mixture.
- When smooth and starting to thicken in the pan, remove your pan from the heat.
- Allow the mixture to cool a little bit and then add in your eggs and butter.
- If you haven't already, cut open your sweet potatoes and mash them up inside the skins with a fork until smooth.
- Add these to your mixture and mix up the whole dish until it's nice and smooth.
- Finally, add in your baking powder and blend in well.
- Now transfer the whole mixture over to your prepared dish and slide it into the oven.
- Bake for 40 minutes and check to see if it's done by sliding a knife into the middle. It should come out clean. If not, or if it's still jiggly in the middle, cook it for another 10 minutes.
- Your spoon bread will puff up in the oven and it will still be soft in the middle when you pull it out. But just know that it will deflate once it cools. Feel free to jump right in though as soon as it's cool enough to eat without burning yourself.
This was an absolutely delicious treat for everyone at the end of another crazy day around here. I love thinking about the fact that the next time I make this dish, it will be in my farmhouse on land with animals. The milk and butter I'll be using will come from our goat, the eggs will be from our chickens, and the thyme and sweet potatoes will come from our garden. I can't wait!
What's really great about this dish is that it works for some many different meals and occasions. It would be a delicious savory side dish to a holiday meal, or a nice sweet dessert. We had it for dinner last night with ice cream, and with a glass of milk for breakfast this morning. Whatever way you decide to serve it, you'll feel like you're treating yourself.
You can even jazz it up to really make it a complete meal with some cheese and sausage for breakfast, or even ham and bell peppers would be yummy. For dinner, add in some spinach and corn to accompany your main dish. We may eat this for dinner again with the pull-apart honey ham I made in the Crock-Pot yesterday. Yum! Like with every other recipe I post, feel free to make this one your own and experiment with it. You may just find your next favorite side, dessert, dinner, or breakfast dish!
© 2019 Victoria Van Ness