sweet corn spoonbread:

What an awkward time for me to admit this, as no doubt these will grace some tables this week I’ve been gracefully invited to, but I’m not really into, well, mashed things: potatoes, yams, parsnips, root vegetables and other purees that serve as the piles to sop up everything awesome that runs off our main courses before our forks can catch it. I mean, I won’t pushed mashed potatoes away; it’s not that they actually taste bad. It’s just that I’ve never been convinced that they taste better than the sum of their copious amounts of various combinations of butter, cream, buttermilk, sour cream, crème fraîche, cream and goat cheeses. No, really, I mean copious. Jeffrey Steingarten, a man whose essay collections you should read if you have not already, found that the magic formula that elevated mashed potatoes to, well, the kind you’ll probably gush about on Thursday night fell somewhere between one and four sticks (a pound) of butter for every two pounds (two to three) of potatoes. I know, I know: “Deb, you are such a party pooper.”

But I delight in cornbread. And this, corn bread meets pudding meets soufflé under the alias of spoonbread, is something that I would happily heap on my plate and eat it without fear that my heart might give out before I can get to the pie. A Thanksgiving without pie would be unacceptable, afterall. I’m not saying this is health food — guys, I hope you know I would never do that to you so close to the eatingest holiday of the year — it is, afterall, whole milk, eggs and butter, but it has a richness that suggests so much more.

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