Slow Cooker Spoon Bread with Seafood Recipe

Wine and Wine Cooking, 1972. Cookie, Animal Control, 2013.

     This recipe came from another amazing antique cookbook thrift store find. Spoon bread is a somewhat custardy cornbread, which can only very loosely be called a bread. It is supposed to be have the consistency of a quiche or, more accurately, a bread pudding which can be eaten with a spoon. This meal could be a nutritious one for anyone who has trouble chewing. Perhaps the best part about it is that it can be prepared with pantry ingredients on hand, with the exception of butter (maybe substitute oil) and fresh eggs.

Spoon bread with Seafood

For the spoon bread:
1 1/2 cups milk (powdered or fresh)
1 cup corn kernels (frozen, fresh, canned, dehydrated)
2 or 3 teaspoons sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 cup uncooked yellow corn meal
2 eggs
1/2 cup sauterne (sweet white) wine, or substitute milk

     To prepare the spoon bread - whip the eggs, then add the other liquid ingredients and mix thoroughly. Slowly add the remaining ingredients, mixing well. Line the slow cooker with parchment paper, and slowly pour in the spoon bread batter. Put the lid in place, and turn on the highest setting for at least 1 1/2 hours.
     My delicious variation - We happened to be flat out of corn, so I used frozen mixed gumbo vegetables (okra, peas, etc.). It was a tasty, healthy substitution. I ended up taking the kiddo to the library at this point, and the spoon bread cooked for about 2 1/2 hours in the crock pot without burning. I love that kind of recipe!

For the sauce
3 tablespoons butter
1/4 cup sifted flour
3/4 teaspoon seasoned salt
1 1/2 cups milk
2 tablespoons chopped green or mild onion (or substitute powdered onion)
2 teaspoons lemon juice
1/2 cup sauterne (sweet white) wine, or omit
1 cup vegetables like peas or carrots
1 can of tuna (6 1/2-7 oz), drained

     To prepare the sauce - Mix together all the ingredients sans the tuna slowly in a saucepan on the stove. Bring to a boil, allowing the sauce to thicken. When the sauce has reached your desired thickness, add the tuna and remove from heat.
     My variation - omitted the wine and used frozen yellow squash as the vegetable. Used powdered onion and dry dill. Yum!

Meyer Lemon Yogurt Cake

     Meyer lemons are among the easiest to grow lemons here in central Florida. Not only a great source of vitamin C, they offer a unique flavor to baked goods and drinks.

1 (4-ounce) container homemade yogurt or store-bought
1 cup granulated sugar, to taste
3 whole eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup extra-virgin olive oil, or 1/2 cup butter
1 tablespoon Meyer lemon zest

For the icing, which is optional
3 tablespoons sour cream, at room temperature. Do not substitute ricotta cheese! Ask me how I know this.
3/4 cup powdered sugar
juice of 1/2 Meyer lemon, to taste