Spoonbread (+ Black Bean Soup)

 

I have been dying to make spoonbread—a cross between corn bread and a soufflé—ever since I noticed a reference to it in a book I was reading. It sounded delicious.

And, our new chilly weather was the perfect excuse.

I used the spoonbread recipe from Smitten Kitchen, and paired it with this black bean & sweet potato soup recipe.

The verdict? Make this, immediately.

It is so so good, and totally worth the effort. It's the perfect dish to gather around. And you can't stop yourself from going back for just one more scoop.

Yum.

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