Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

Story by Holly
Spoon Bread with Feta, Roasted Red Peppers and Fried Capers
Tap any image to pin it.

I don't know how your fall is taking shape, but it seems to me like my world has been spinning 10 times faster than normal, and my family and I have been in a constant state of busyness since September started. I recently returned home from a work trip to Cincinnati, OH, and while I had a ton of fun, I am happy that it is the last of many days away I've had of late and that I am finally able to just be home on a chilly night to eat comforting food around the table with my family, and embrace the planning and prep of the fast approaching holiday season. While the holidays have their own brand of chaos and hustle and bustle, it's the kind I thrive on- a focus on good food and company, and general merriment all around.


I still feel full just thinking about all of the lovely, creative and absolutely delicious dishes...

My recent trip to Cincinnati (which just as an aside is one of the most unexpectedly delightful cities I've ever been to) was for a Blogger Banquet sponsored by Kroger, that presented, among other things, a smorgasbord of holiday inspired food, created by bloggers. Kroger graciously invited The Modern Proper, along with some of our other favorite food blogging peers, to visit their headquarters in a beautiful part of the city referred to as “over the rhine.” Unbeknownst to me, this hip little pocket of downtown is a true gem, and while there I enjoyed some incredible meals and stayed nearby at the lovely Hilton Cincinnati Neatherland Plaza Hotel which is simply breathtaking, and filled to the brim with some of the most beautiful French Art Deco design I've seen. Talk about a pleasant surprise.

Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

From beginning to end, my time in Cincinnati was spent eating lovely meals with the Kroger team and fellow food enthusiasts, and lots of fun and educational surprises along the way which all culminated in a trip to one of Kroger’s most innovative stores, where all the bloggers had a little shopping spree and purchased everything we needed to make for our blogger banquet.

….and then the feasting commenced. I still feel full just thinking about all of the lovely, creative and absolutely delicious dishes that resulted from the collaborative efforts of that epic meal. It was so much fun cooking in the same kitchen with fellow food bloggers who've played a role inspiring us here, at The Modern Proper. Our contribution to the Blogger Banquet was this spoon bread (think a softer, more scoopable version of traditional cornbread).  It can be served as is, or topped with a variety of tasty garnishes to mix things up a bit and pair with whatever you might be serving it with. I love this version that has roasted red peppers, feta cheese and fried capers. It's such a fun and unique holiday dish for Halloween, Thanksgiving or Christmas, and will offer your family or guests something unexpected, but still totally in the vein of rich, cozy and tasty food. And with that I say, let the season of celebrations begin!    

Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

This is a sponsored post written by TMP on behalf of Kroger. The opinions and text are all ours.

Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

Serves 6

Ingredients

1 cup flour
1/2 cup cornmeal
3 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, melted
2 eggs, beaten
1 (14.75 oz.) can cream style corn
1 (15 oz.) can whole kernel corn, drained
1 cup sour cream
cooking spray, or extra butter for the pan
1 jar roasted red peppers, drained, optional
6 oz. feta crumbled, optional
1 jar capers, drained, optional
1/4 cup olive oil, for frying capers, optional
2 tbsp flat leaf parsley, optional

Method

Heat oven to 350°F. Lightly grease a 9x9 inch baking pan or a 2 quart casserole dish with nonstick cooking spray or butter. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk dry ingredients until well combine. Add butter, eggs, creamed corn, whole corn and sour cream. Stir until well combined. Pour the mixture into the baking dish. Bake 35 to 40 minutes, or until the spoonbread is set in the center and lightly browned on the edges.

Serve hot, with or with out toppings.

If you would like to serve the spoon bread with the same toppings we have shown here, just thinly slice the roasted red peppers and sprinkle on top along with crumbled feta. To fry the capers, simply heat 1/4 olive oil in a medium sauce pan over medium high heat, add the capers and fry until they burst, about 5 minutes. Drain on a paper towel and sprinkle over the spoon bread along with minced flat leaf parsley.    

This recipe was adapted from The Pantry in Seattle WA.