During the first day of Taste of EPCOT International Flower & Garden Festival, I decided on a whim to try the Tupelo Honey and Sweet Corn Spoon Bread from The Honey Bee-stro Outdoor Kitchen. I’m so glad that I did. This little snack needs to be added to your must-eat list. Immediately.
The spoon bread, which features jalapeños, bacon, and house-made whipped honey butter, is new to The Honey Bee-stro this year, and sells for $4.75. The spoon bread is the size of a standard muffin, but don’t let its seemingly small size dissuade you from giving it a try.
While you might be tempted to think it’s just a piece of corn bread, it’s not. While it does have a corn meal texture, the spoon bread has a bit of a pudding-like consistency, thus calling for the need to use a spoon to eat it.
Once you dig in, you’ll find whole kernels of sweet corn in the spoon bread, and an overall lovely bed of warmth coming from the jalapeños used in the recipe. The house-made whipped honey butter (read that again: house-made. Whipped. Honey. Butter.) on top of the bread is incredibly good, and proved to be the perfect counterbalance for the jalapeños’ heat. The entire thing is topped by a piece of crispy bacon.
I didn’t know what to expect with my first bite of the spoon bread. I was delightfully surprised. I now have my first dish at this year’s festival that I’ll be purchasing again, and, if you’re making a visit to the festival, I heartily ask that you consider adding it to your must-eat list.
If you have something that you’d recommend that I add to my festival must-eat list, please let me know in the comment section below.
If you’d like to take a virtual tour of this year’s festival with the DIS team as we try items from the Outdoor Kitchens (including the spoon bread), tune in below: