Danny Seo's Savory Broccoli & Cheesy Polenta Skillet Spoonbread


  • 1 1/2 cups yellow cornmeal (recommend Bob’s Red Mill)
  • 1 cup oat flour
  • 1/4 cup nutritional yeast
  • 2 tsp sea salt
  • 1 tbsp garlic powder
  • 2 tsp baking powder
  • 1 medium sweet potato (approximately 12 ounces)
  • 3 tbsp miso paste
  • 2 (13.5-ounce) coconut milk cans
  • 2 cups frozen broccoli florets


  1. Preheat oven to 375º F.

  2. Place coconut milk, cornmeal, oat flour, nutritional yeast, sea salt, garlic powder and baking powder in a blender.  Process until smooth.

  3. Peel and grate sweet potato using large holes on a box grater (approximately 3 cups).  Massage grated sweet potato with miso paste.

  4. Fold in sweet potato mixture to blended batter.

  5. Grease oven-proof skillet with a small amount of oil.

  6. Pour in spoonbread mixture. 

  7. Arrange frozen florets on top of mixture, leaving space in between each one.

  8. Place skillet on baking tray and transfer to oven.

  9. Bake for 50 minutes, or until set and a toothpick comes out clean.  

    Note: A larger skillet can be used to reduce cooking time.