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Feb 26, 2010 01:42 PM

Not a quiche and not cornbread, but something like both

I had a delicious lunch at work (catered) today that looked like a quiche (mediterranean flavours) BUT it was crustless and did not seem near as eggy, but more of a very fluffy cornbread.

I would love to reproduce this.
Any ideas?

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    1. re: soupkitten

      Not sure what that is, but this one was light and fluffy, not creamy or dense. Almost cake like in texture. Does that help?

      1. re: soupkitten

        My guess is polenta, maybe with some cheese added. The current Cook's Illustrated has a good article on polenta and I plan to try their recipe. Up to now I use a microwave approach as a rule. I mix water [optional salt] and the coarse meal (or any meal, if it isn't available) and let it sit for about an hour when I can to hydrate it. I put it in the microwave and cook it for four intervals of four minutes on high, stirring with a whisk between each round. That's all there is to it. Often, once it is cooked, I will stir into the hot polenta some grated cheese--anything from fontina to cheddar--and a thread of olive oil. Or maybe simply olive oil an some herbs. You could use butter. Basically it is grits, Italian style. Or maybe English style--with cheddar it is called Cheshire. If you like, you can mold it in a baking dish and even bake it to get a bit of a crust on top. Or let it cool and slice and fry it. But as it comes out of the microwave, it can be light, almost custardy.

        1. This was probably a frittata, they are crustless, moist and delcious. Its usually a one pan application, you can make individual servings, but mostly people bake it in a pan and cut it into squares to serve as an appeitzer. Delciious. It's eggs, zuchinni, parmesean, milk or cream, garlic, fresh parsley, fresh basil, and scallions. Of course the veggie part is interchangable but done right its very very good. A lot of Italian delis sell it and its absolutley delcious to snack on. When I make it, I like to serve a marinara dipping sauce along with it and sometimes sour cream that's been thinned down (but not necessary).
          It can be addictive, that's for sure!
          Sound like it?

          1. I have been eating frittatas and polenta (homemade) since I was a kid.
            This was baked in a round baking dish. Frittata is egg; this was more cakey and cornbreadish (lighter one) in flavour.

            9 Replies
            1. re: itryalot

              As mentioned upthread, it' likely to be spoonbread. There are tons of variations on this recipe but most of them match the qualities you describe of being 'cakey and cornbreadish'. The basic ingredients are eggs (separated), cornmeal, and lots of milk.
              Some incorporate flour into theirs, so that would make it more 'cakey'. Search for recipes till you find one you like under SPOONBREAD. [I use cream of corn in mine, and some other neat ingredients to keep it more moist].

              Look --> http://perpetualfeast.files.wordpress...

              Another -->

              And another --> http://dishinanddishes.files.wordpres...

              1. re: itryalot

                Well, if you know your polenta, my guess is that, as others have suggested, it was spoonbread. Recently, I served polenta, and one of our guests tucked into it expecting spoonbread. Similar but different. But something in the back of my mind keeps asking whether it was a South American dish along the same lines. Is Sam on line? Maybe he knows of something.

                1. re: Father Kitchen

                  Hey, FK!! I tried but can't think of anything like what is being described in Latin America.

                  I'm going to experiment with the local maize meal done in the MW as you described above!

                  1. re: Sam Fujisaka

                    I've been eating lunch at a rotisserie chicken place that is run by some folks from Uruguay. Most of the side are plain old southern sides like turnip greens, black-eyed peas, etc. but they do have black beans and a couple of other things that don't usually appear on a southern menu.

                    Anyway, their cornbread is very much like that described above- really fluufy, kind of sweet, and very, very good. I could eat a pan of it by myself!

                2. re: itryalot

                  This has to be spoonbread. You are describing it exactly. Here is a wikipedia description:

                  They describe it as sweet but this is not always the case. Newer, "modernized" versions I have had are more savory and include other seasonings.

                  Edit: Here is a link to an article about spoonbread and its modern incarnations that elaborates on what I was saying above and better describes the dish. If you click though all the pages you get to the recipie for Roasted Poblano Pepper, Sweet Potato & Monterey Jack Spoonbread. I have had this particular version and it ts tasty!


                  1. re: LolaP

                    The only spoon-bread that I ever had was my Grandmothers, and you actually spooned it out of a casserole dish. This stuff (if it is what I am thinking about) actually looks just like cornbread, but it is way lighter in consistency, though not necessarily in weight....

                    1. re: Clarkafella

                      You spoon this one too. Sorry, I'm not sure about the stuff you had--I was addressing my comment more to the original poster. The South American stuff sounds out of this world, though!

                      I wanted to post the information I did because I think the OP had a "new wave" spoonbread dish and if she just looks at traditional recipes, she might think that she didn't have spoonbread. I have also made and enjoyed the traditional variety, with pretty much just the corn, butter, and egg flavors, but there seems to be a bit of a spoonbread renaissance going on that involves doctoring it up, as in the example I gave.

                      1. re: Clarkafella

                        Yes, no spooning required! Definitely sliced and holds its shape perfectly.

                  2. Was the cornmeal-like part a crust and were there also vegies or a filling? Or just the cornmeal part?

                    1 Reply
                    1. re: karykat

                      Cornmealish was at the bottom very little but the filling cakey texture part tasted like cornbread in that it was the yellow color and was slightly sweet.