IDEA ALLEY: Tomatoes, spinach, beans and cheese make this cornbread pie a meal

Illustration by Kelly Brant
Illustration by Kelly Brant

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette

I've always said one can never have too many cornbread recipes. This one sounds divine.

"Your [tomato] article reminded me of a recipe I've made quite often. I like my recipe because of the veggies, plus cheese. The recipe had this description at the top of the clipping: 'This meat-free meal still has plenty of protein to satisfy a hungry family. Good news for leftover lovers. This dish is just as tasty the next day,'" writes a Little Rock cook.

Cheesy Tomato and Spinach Cornbread Pie

1 box Jiffy Cornbread mix

2/3 cup milk

1 egg

Tabasco sauce, to taste

1 ½ cups shredded cheddar cheese, divided use

1 cup chopped spinach

1 can yellow corn, drained

1 can pinto beans, rinsed and well drained

1 tomato, sliced

Heat oven to 400 degrees. Have ready a greased deep-dish pie plate.

In a large bowl, stir together Jiffy mix, milk and the egg. Mix in Tabasco sauce to taste. Then stir in 1 cup of the shredded cheese, the chopped spinach, corn and beans. Pour into prepared plate.

Arrange the sliced tomato and remaining cheese over top. Bake until puffed and golden brown, about 30 minutes.

Cut into wedges.

Makes 4 servings.

Many times when a reader misplaces a recipe available in our archives, I'll simply send them a copy. But sometimes the misplaced recipe is so good it bears repeating for everyone. This is one of those recipes.

It is adapted from "Fire Food: The Ultimate BBQ Cookbook" by Christian Stevenson (Quadrille, 2018).

Scallops With Grilled Pineapple and Chorizo

Flesh of ½ fresh ripe pineapple, cored and cut crosswise into ½ -inch slices

3 ½ ounces cured/cooked chorizo, cut into small pieces

12 small-to-medium dry-packed scallops, patted dry

1 tablespoon unsalted butter, or more as needed

2 green onions, cut into ¼-inch slices

Coarsely ground black pepper

Juice of ½ lemon

Prepare a gas grill for direct heat, on medium-high (450 degrees). Grease the grate with cooking oil spray.

Add the pineapple slices; close the lid and cook for a few minutes, until slightly darkened and char marks form. Transfer to a cutting board and cut into small chunks.

Place a cast-iron skillet over the grill's direct heat. Once it's quite hot, add the chorizo and cook (uncovered) for about 6 minutes, until some of its fat is rendered (an orange-tinged oil) and the chorizo is slightly charred on the edges. Do not let the chorizo burn; stir it a few times and move the pan off direct heat, as needed. Use tongs or a fish spatula to transfer the chorizo to a plate, leaving its rendered fat in the pan.

Add the scallops to the pan; cook undisturbed and uncovered for 30 to 60 seconds — you're looking for a brown sear on the bottom edges — then add the butter to the pan. Quickly turn the scallops over and baste them with the just-melted butter. Cook for another 20 to 30 seconds, then add the charred pineapple and rendered chorizo to the pan, along with the green onions and a pinch of the pepper. Squeeze the lemon's juice over the mixture, then immediately remove from the heat.

Divide among plates, including any pan juices; serve right away.

Makes 2 to 3 servings.

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