I have a sentimental, homespun image of my grandmother. I remember her in the kitchen, making pie crusts from scratch and chopping fresh greens from her garden. In her New England accent she’d tell us that the straahbehrry rhubaahhb pie wasn’t to be touched until it cooled.
So how did I end up making an homage to her that included canned fruit and packaged marshmallows?
The box of her handwritten notecards of recipes has been sitting on my shelf since she passed away more than five years ago. Inside, each little card is a secret note to the past that I’ve been hesitant to explore. But as I’ve been working on my own cookbook, I felt like I needed to go back to the person who got me started. So I dived in. A few call out to my modern sensibilities—fresh ingredients, simple instructions, asides in her cursive script to ensure my success. Most, though, seem forgotten by time: leftover ham casseroles, mincemeat pies, and canned-fruit gelatins.
This was my second time making spoon bread, and I really likes this recipe! The pineapple flavor was subtle, and I liked the creamy consistency. Very tasty!
Every once in a while I come across a recipe that is so-easy-to-make-a-caveman-could-do-it, & this is one of those ~ Just mix all the ingredients together & pop it in the oven! Great tasting cornbread, too, & I’ll be making this one again & again, I just know I will! Thanks so much for sharing the recipe!
Pineapple in cornbread was quite a unique but nice change from ordinary cornbread. It came out really creamy, almost like a pudding. I added 1/4 cup sugar, but otherwise kept true to the recipe. Next time I may add a little chopped jalapenos to the dish and kick it up a bit. Thanks for sharing the recipe.
This was a good spoon bread to make for not having it before. I should have read the other reviews again before I made it; I was thinking as I ate it needed a little sugar…I made it in an 8×8 pan but next time with try the 9×9; it was a little more gooey/moist that I would have wanted and not sure if it was supposed to be that way (I knew it would be moist just didn’t know how moist…)or if I needed to cook it a little more. Will try it again.
We didn’t know what to expect from spoon bread…never had it before. It was very flavorful and moist. Perfect side dish to the herbed oven fried chicken we had. I did add a little bit of sugar to it just because that’s the way I always make cornbread. It was delicious.
1 (15.25 oz.) package yellow cake mix
1 cup water
3 large eggs
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