Happy Pumpkin Tuesday, y’all!
So I decided that after Thanksgiving, pumpkin Tuesday will no longer be; though don’t you worry your pretty little heads, because I’ve still got boatloads of pumpkinpalooza to share with y’all. It just won’t be on a weekly basis.
As Thanksgiving barges forward (about two weeks away) and Christmas festivities are right on its tail, I’ve already started thinking about new holiday recipes to try out and share at the numerous gatherings that will be taking place between Thanksgiving and New Year’s.
That is why I’ve decided to start highlighting festive recipes that would be perfect for a Thanksgiving buffet, Christmas dinner, and all the merriment in between.
This is, without a doubt, my favorite time of the year. The weather is cool(er). My students are in the swing of how school and Mrs. McNutt operate (that lady does NOT mess around with homework). While we’ve gloomily lost some daylight, it’s a fair trade if I know a snow day or at least plenty of very chilly days can be in my future.
For your first of many festive recipes up my sleeves, I’ve got a new one to me: Gluten-Free Pumpkin Spoonbread.
Spoonbread? What be that? I thought you’d never ask…
It’s education time, y’all, as Mrs. McNutt presents today’s lesson, “What in the world is spoonbread?”
As a born and raised East Tennessean, I am NO stranger to the wide world of corn. From corn cakes and corn bread to corn pudding and creamed corn, I have grown to appreciate corn in all its many forms, including pulverized into grits and fermented into whiskey.
I know grits aren’t a huge Texas thing, but y’all can learn to embrace it. Y’all are already all about a corn tortilla and corn chip, so just work with me, okay?
Spoonbread is the love child of cornbread and grits, a cornbread soufflé if you will. Now this is not baked grits (which my mother makes every Christmas morning and are fabulous), nor is this an eggy cornbread. It’s as if we put the two together and folded in egg whites. The result is a fluffy, airy loaf that still has the rustic yet delightful texture of cornmeal.
To push this recipe (which I made for the first time with this first batch) to autumnal glory, I had to add in some key players- pumpkin, cinnamon, clove, nutmeg, maple, rosemary, thyme.
While it’s not 100% savory, it’s really not that sweet, either. You could easily make it sweeter and have it act as a sweet breakfast side or even dessert by upping the maple syrup. I, however, wanted it to be more savory so went scant on the maple. Oh my lanta, I may need to retry this with more maple and then top it with some of So Delicious Cashew Milk Snickerdoodle ice cream. Woah baby.
In the meantime, I’ve been enjoying it warmed in a ramekin aside a bowl of soup. Talk about fall comfort.
Now, you’ll notice I didn’t make this 100% paleo. Corn is already a gray area in the Paleo community due to its potential for inflammation for people with gut sensitivities. Again, this is an area you just have to experiment on yourself with. I’m fine with corn in small quantities.
This also didn’t make the Paleo cut because it’s packing some butter. Luxurious, grassfed, Kerrygold butter. When it comes to baking, there’s just nothing better than butter, in my opinion. But when I go for dairy, I make sure it’s the highest quality possible. Kerrygold (available at your local Wal-Mart, y’all) doesn’t seem to irritate my skin as would a cheap brand. I’ve found if it’s high quality dairy, my skin doesn’t react nearly as much.
If you’re really sensitive to dairy, you could swap the beautiful butter for coconut oil or another type of animal fat like lard or a combination of the two.
If you’re weary of the coconut milk, I promise you there is no coconut taste in this; the pumpkin spice flavor overpowers any subtle coconut flavor that may have ever existed.
Wouldn’t this be an absolutely perfect gluten-free alternative to stuffing on the Thanksgiving table? I think so.
For you Texans out there, it’s time to graduate from cornbread and corn tortillas to a whole new level of cornppreciation. And for my Southeastern friends, this should be right up y’all’s alleys.
Happy pumpkining, y’all. Be well, and I’ll cya tomorrow!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!