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If you have roots in the South or enjoy soul food, I don’t have to describe spoonbread to you. For everyone else, I’m happy to explain.
|Cleo Coyle, cornmeal eater, |
is author of The
Cleo's Sweet Corn
& Cheddar Spoonbread
may substitute ground black pepper)
*NOTE: When I reheat this casserole, I sprinkle extra shredded cheddar cheese over the top. It's delicious!
This is absolutely delicious, like a cross between a pumpkin pie and a brown sugar coffee cake. I can't rave enough. If you like sweet potatoes, I think you'll flip for this.
(You'll need 1-1/2 pounds of sweet potatoes, about 2 large or 3 small.)
|Yes, this is me - Cleo Coyle|
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