How about something good and easy for breakfast this weekend? This is one of my favorite weekend and holiday breakfast dishes, partly because it's so simple to make (yes, it uses a corn muffin mix!) The “spoon bread” isn’t really bread. It’s a casserole and includes eggs, milk, and Greek yogurt, making it protein-rich but not heavy in your stomach. The spoon bread has a slightly custardy layer and a more grainy cornmeal layer to it, but the layers aren’t that distinct. You have to feel them with your tongue as you slowly savor the spoon bread. The spoon bread is great on its own, or, if you want more sweetness, drizzled with a little honey or maple syrup. Nonetheless, if you’re serving the spoon bread as your only main dish and want something extra, little chicken sausages, ham, or baked apples make nice accompaniments.
Breakfast Spoon Bread – Serves 6+
2 tablespoons of Smart or Earth Balance (or butter)
3 eggs
1¾ cups of low-fat milk, divided
2 tablespoons of honey
1 small box (7-8 ounces) of corn muffin mix (such as “Jiffy”)
¾ cup of plain, fat-free Greek yogurt
Melt the Smart or Earth Balance in the oven in an 8-inch baking dish while you pre-heat your oven to 400 degrees. In a large bowl, whisk together the eggs, 1½ cups of milk, and the honey until frothy. Whisk in the corn muffin mix (not too much whisking, though, just enough to blend in the mix). Pour the mixture into the pan with the melted Smart or Earth Balance. In a small bowl or cup, whisk together until smooth the yogurt and ¼ cup of milk. Slowly pour the yogurt/milk mixture over the top of the batter in the baking pan. Put the pan back in the oven and bake the spoon bread for 20-30 minutes or until puffed and golden brown. Mmm. Time to eat!
