Green Onion Spoonbread

Not much needs to be added to this luscious, moist spoonbread—it is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favorite ingredients.

Green Onion Spoonbread
(Makes 8 to 10 servings)

Emeril Lagasse's Green Onion Spoonbread
Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.



  1. Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside.
  2. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.
  3. Preheat oven to 350° F.
  4. In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.
  5. Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.
  6. Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.

Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

Carrot Souffle—Light

Carrot Souffle—Light
Makes 8 servings

[Tip: Try experimenting with spices by adding 1/2 teaspoon of cinnamon, nutmeg, allspice, or orange zest.]

Preheat over to 350 F.

Boil carrots until tender, about 15 minutes. Place carrots in food processor and process until smooth. Add sugar, sour cream, flour, butter, baking powder, vanilla, and salt. (Optional: Add additional spices suggested above.) Pulse to mix.

Coat 2-quart baking dish with spray and spoon mixture into dish. Bake for 40 minutes. Let cool. Sprinkle with confectioners’ sugar and serve.

Recipe for Weeknight Pancakes

Some nights, whether you are getting home late or you are just feeling lazy, the idea of making dinner is exhausting. Last night was one of those nights for me. And while takeout is always the easy (though not necessarily healthy) option, we are trying to stick to a budget.

What do you make when time is tight?

My family’s go-to easy meal is pancakes. Quick, simple, and healthy, especially if you replace some of the flour with whole-wheat and add fruits or vegetables. I mash up a banana, spoon in some applesauce, mix a heaping scoop of peanut butter, or shred some zucchini or carrots for added flavor and nutrients. Below is my base recipe.

Alyssa’s Famous Pancakes


1. Combine dry ingredients in a medium mixing bowl. Make a well in the center and add wet ingredients. Mix until smooth. Stir in any additional mix-ins.
2. Heat nonstick pan over medium-low heat. Spray with cooking spray or lightly grease with butter. Spoon about 1/4-1/3 cup of batter into pan, depending on size you prefer, and allow to cook for a couple of minutes without touching. When the top of the pancake begins to bubble, flip pancake. Cook a couple of more minutes until lightly golden. Serve with syrup or any other topping you like.