Sunchoke Spoonbread Recipe

Preparation Steps

1. 1

   Prepare the Sunchokes

   Wash the sunchokes thoroughly to remove any dirt. Peel them if desired, then chop them into small pieces.

2. 2

   Cook the Sunchokes

   In a medium saucepan, cover the chopped sunchokes with water and bring to a boil. Simmer for about 10-15 minutes or until they are tender. Drain and mash them in a bowl until smooth. Set aside.

3. 3

   Preheat Oven

   Preheat your oven to 375°F (190°C) and grease a baking dish with butter.

4. 4

   Combine Dry Ingredients

   In a large mixing bowl, combine the cornmeal, baking powder, and salt. Mix well.

5. 5

   Mix Wet Ingredients

   In another bowl, whisk together the milk, eggs, and melted butter. Add the mashed sunchokes and chopped sage, mixing until fully combined.

6. 6

   Combine Mixtures

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded goat gouda cheese.

7. 7

   Pour and Bake

   Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

8. 8

   Prepare Optional Toppings

   While the spoonbread is baking, chop the cashews and hoshigaki if using. Set aside.

9. 9

   Serve

   Once the spoonbread is done baking, remove it from the oven and let it cool for a few minutes. Serve warm topped with yuzu pear chutney, and sprinkle chopped cashews and hoshigaki on top if desired.