Posts Tagged 'bread'


Good Lord, I need more comfort food.  It snowed all day. The weather people did not in any way talk about constant snow – just some fluffy little snow showers. I have 5 inches outside my house and it is still snowing.  Remember my truck under 9 feet of snow?  I still have a one foot high icy mound next to the truck – which is now covered with 5 more inches of snow.  But worse yet, it is going to be 1 degree tomorrow night. 1 degree!!! This is unreasonable. They are referring to it as “record cold.”  At least they aren’t calling it unseasonable, although isn’t the season almost spring?


Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. Although called a “bread”, spoonbread is closer in consistency and taste to savory puddings, such as Yorkshire pudding. It is usually served as a side dish with meat dishes.  When my girls were teens, we’d serve it with chicken or leg of lamb, and could easily polish off the whole spoonbread.  I don’t recall there ever being leftovers, but if there are, they reheat nicely in the microwave at half power.


Cooking spray
1 cup cornmeal
1 teaspoon salt
1 Tablespoon butter
1 cup non-fat milk
1 cup egg substitute

Preheat oven to 400 degrees. Spray a 1½  cup casserole with cooking spray.  Bring 2 cups of water to boil in a medium saucepan.  Add the cornmeal and salt to the boiling water in a steady stream, stirring constantly to prevent lumping.  Cook, stirring, for one minute.  Remove from heat and beat in butter, milk, and egg substitute, beat until smooth. Pour into casserole and bake uncovered for 40-50 minutes or until a pick inserted in the center comes out clean.  Makes six servings at about 2 grams of fat/serving.

CONFESSION:  If I was being rational, I would have had a scoop of spoonbread alongside a nice baked chicken breast and maybe some steamed fresh broccoli.  Maybe tomorrow night.  Tonight I am curled up under a down blanket eating a bowl of spoonbread with maple syrup along with a mug of hot apple cider.  Let it snow.


Banana Bread

Banana bread is one of the ultimate comfort foods. It’s good with coffee, tea, cocoa or whatever. The original recipe for this banana bread comes from my very worn edition of the Fanny Farmer Cookbook The original recipe actually did not have any butter or oil in it, just eggs. I added non-fat yogurt to the recipe, which makes it even moister and gives it a fresher flavor. The bread doesn’t rise very high; it is dense and moist. It freezes really well. I often make two loaves and cut one in slices to wrap individually and freeze. Then I have slices to grab for a snack or to tuck into my lunch sack.

Banana Bread

3 ripe bananas
1/2 cup egg substitute
3/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup nonfat yogurt

Preheat oven to 350 F and place rack in center of oven. Spray an 8 or 9 inch loaf pan with cooking spray. Whisk the flour, salt, and baking soda together in a medium bowl. Put the bananas into the large bowl of an electric mixer and beat them until they are well mashed. Beat in the egg substitute. Beat in the sugar.  Add the flour mixture about 1/4 cup at a time, until it is incorporated into the banana mixture.  Beat in the yogurt.  Pour the batter into the prepared pan and bake for one hour (check after 50 minutes.)  Remove from oven and let cool 10 minutes. Remove loaf from the pan and cool on a rack. Eat warm (yumm) or cold.  Makes one loaf, or about 12 servings. There is less than a gram of fat per serving.

Variations: if your bananas are very ripe (as in black and squishy), you can reduce the sugar to 1/2 cup, unless you like very sweet banana bread. You can substitute nonfat sour cream for the yogurt.


I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

AddThis Feed Button