cheddar corn spoonbread with bacon and the beach to beacon 10K with the cabot fit team
Quite honestly, right now I am feeling a mix of really grateful to have been included in such an exciting event, and a bit sad now that it is over. The Cabot Fit Team and I spent 10 weeks training and getting ready for this run, and now it’s done.
I am so glad to have gotten to know the amazing bloggers who were on the team with me:
Carrie (mom of three, baker, pintastic photographer and she happens to live right next door in the upside-down state (that’s what Vermonters call New Hampshire))
Carolyn (Low carb Goddess and fellow food science dork.)
Robin (hot mom of two amazing fish/girls and recent weight loss success story!)
Gina (cross-fit junkie, photo prop genius and generally tough cookie)
Anne (I love this girl’s sense of humor, had a pr in this race and she’s a RD)
Monica (I am suspicious she may decide to run across the US. She is that much of a crazy runner! Her blog is additively entertaining. Don’t even try to read it unless you have some time on your hands because it’ll suck you right in.)
Kristina (I don’t think people come any nicer than this girl right here. She lives in Florida and she is a RD too!)
And to meet the two farmer runners on our team the Ridley sisters Leah and Becky. We had a great weekend in Maine, and a super fun race. I’ll tell you more about that in another post. First I want to show you my pictures from the weekend.
As you can see there are shots above from the opening reception at the home of Cabot’s Favorite Foodie Candace Karu. Also are pics from the press conference with race big wigs and elite runners. And best of all are the shots from our trip to the Ridley Family Farm, which is one of the 1,200 Cabot Family Farms that make up the Cabot Creamery Cooperative. How cool that 100% of Cabot’s profits go to the member farms throughout New England and New York, and the Ridley’s beautifully scenic farm is just one of them.
We also got to eat great big lobsters after the race. I am a happy girl. I seriously considered filling my cooler with more to take home. It was so good!
When I got home, maybe to ease my let down of the event being over, I made a comfort food fave. Have you heard of spoonbread? It is a popular southern dish which is typically loaded with whole milk, cream and butter. It puffs up to a savory side dish resembling a cross between cornbread, soufflé and corn pudding. Here is a lightened up version I developed for Parents magazine. It is considerably lightened up with loads of fresh local sweet corn and just enough crumbled smoky bacon and Cabot Seriously Sharp cheddar to honor its comfort food roots. It is great served with marinated and grilled bone-in pork chops or with chili ladled over top!
I can’t wait to tell you about the race, next time. Have you ever been to Maine in the summertime? What is your favorite comfort food?Print
Have you heard of spoonbread? It is a popular southern dish which is typically loaded with whole milk, cream and butter. It puffs up to a savory side dish resembling a cross between cornbread, soufflé and corn pudding. Here is a lightened up version.
- 1 ¾ cup low-fat milk
- 1 cup cornmeal, preferably stone-ground
- 2 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 large eggs, separated, room temperature, see *tip
- 2 tablespoons all-purpose flour
- 1 tablespoons canola oil
- 3 slices bacon, cooked and crumbled
- 1 ½ cup corn kernels, cut from 2 ears of corn, or frozen corn, thawed 2
- 1 cup shredded sharp cheddar cheese, divided
- Preheat oven to 375 degrees F. Coat an 8 x 8-inch baking dish with cooking spray.
- Whisk milk, cornmeal, sugar, salt and pepper in a large saucepan until smooth. Place over medium-high heat and cook, stirring often until the mixture steams. Then continue cooking stirring constantly until the mixture bubbles and thickens, about 5 minutes. Remove from heat. Whisk in egg yolks, flour and canola oil until smooth. Stir in bacon, corn kernels and ¾ cup cheddar.
- Beat the egg whites in a large clean bowl with an electric mixer on high until medium peaks form. Fold the whites into the cornmeal mixture in two batches until just combined.
- Spread batter into the prepared baking dish. Sprinkle with the remaining ¼ cup cheese. Bake until cooked trough, puffed and golden brown on top, 35 to 38 minutes.
- Serving Size: 1/2 cup each
- Calories: 256
- Sugar: 8 g
- Sodium: 454 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g