Add new recipe Cornmeal Spoonbread.

diff --git a/recipes/cornmeal_spoonbread.mdwn b/recipes/cornmeal_spoonbread.mdwn
new file mode 100644 (file)
index 0000000..23497cd
--- /dev/null
+++ b/recipes/cornmeal_spoonbread.mdwn
@@ -0,0 +1,44 @@
+[[!meta title="Cornmeal Spoonbread"]]
+
+Adapted from Whole World Vegetarian by Marie Simmons
+
+2135 cal/recipe
+
+## Ingredients
+
++ 1 c grits
++ 1 tsp coarse salt
++ 3 c water
++ 3 tbsp unsalted butter
++ 1 tsp grated garlic (2-3 cloves)
++ 3/4 c corn 
++ 1/3 c chopped green onions (white and green parts)
++ 2 large eggs
++ about 1/2 c whole milk
++ 2 tsp hot sauce (like Tapatio)
++ 2 c shredded sharp cheddar cheese
+
+## Directions
+
++ Preheat oven to 350 F.
++ Lightly butter a 9-inch by 13-inch baking dish.
++ Combine the grits, salt, and water in a large saucepan and bring to a boil over med-high heat.
++ Cook, stirring regularly, until the grits thicken (about 5 min).
++ Remove from heat and stir a few times while grits cool.
++ Melt butter in a small saucepan.
++ Add the garlic and cook while stirring until the garlic sizzles and the butter foams.
++ Add green onions and cook for about a minute.
++ Remove from heat and stir in corn.
++ Break eggs into a measuring cup and add milk to make 1 cup of total volume.
++ Lightly whisk eggs, milk, and hot sauce in a medium bowl.
++ Fold 1 cup of cheese and the butter mixture into the grits.
++ Add egg mixture and stir thoroughly.
++ Pour the batter into the buttered baking dish.
++ Sprinkle the remaining cheese over the top.
++ Bake until lightly browned, about 45 minutes.
++ Serve hot.
+
+## Note
+Fresh, canned, or thawed frozen corn can be used in this recipe.
+
+[[!tag grits corn "green onion" "hot sauce"]]