The original dish is loaded with dairy and, well, corn, so I couldn't really adapt it. Instead I turned to one of my paleo recipes with a similar flavor, and tried to tweak the specifics to come up with a pudding-like texture.
This spoonbread will get a crisp skin on top, but have a soft interior much like slightly undercooked cornbread. I actually baked mine in a 350 oven, but would suggest using 325 to ensure the edges and top don't get too brown.
I served the spoonbread alongside homemade carrot applesauce and some sliced chicken apple sausage for those with tonsils still intact.
2 cups canned coconut milk milk
½ cup raw honey
6 tbs. Kerrygold butter
1 cup blanched almond flour (almond meal would work too)
1 tsp. salt
3 eggs, separated
Preheat oven to 325. Heat milk in a medium saucepan (do not boil). Add in butter, honey, almond four and salt into milk. Cook, stirring constantly until the mixture begins to thicken. Remove from heat and allow to cool a bit.
Meanwhile, beat egg yolks in a small bowl and whip egg whites into stiff peaks with an electric mixer.
Add yolks to almond flour mixture, whisking to combine. Gently fold in egg whites.
Pour batter into a greased baking dish and cook for one hour at 325, checking during the last 10 minutes to ensure the top and edges don't get too brown.