JALAPEñO SPOONBREAD
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet
Provided by Tara Parker-Pope
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
- Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
- One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
- In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams
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Kealeboga Pinga
[email protected]I'm not a big fan of cornbread, but I really enjoyed this spoonbread. It was moist and flavorful, and the jalapeños added a nice kick.
Rosta Kombi
[email protected]This is my go-to recipe for spoonbread. It's always a hit with my family and friends.
RoShAn ChAnNa
[email protected]This spoonbread was a bit too dry for my taste. I think I'll add more milk next time.
Eve Connor
[email protected]I loved the cheesy, jalapeño flavor of this spoonbread. It was perfect for a potluck dinner.
Moola Buksh
[email protected]This is a great recipe for a quick and easy side dish. It's also a great way to use up leftover cornbread mix.
B. D.
[email protected]This spoonbread was a bit too dense for my taste. I think I'll try a different recipe next time.
Naveed Za
[email protected]I've never made spoonbread before, but this recipe was so easy to follow. It turned out perfect!
Tara Latson
[email protected]This spoonbread was a great way to use up some leftover cornbread mix. It was easy to make and turned out really moist and flavorful.
PAGLA ATIQ
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Michael Aranmhunde
[email protected]This spoonbread was a bit too spicy for my taste. But I think that's just because I used fresh jalapeños. Next time I'll use canned jalapeños instead.
anwar Zaib
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of spicy food. But I was pleasantly surprised! The jalapeños added just the right amount of heat. I'll definitely be making this again.
Null Null
[email protected]This is the best spoonbread recipe I've ever tried. It's so moist and flavorful. I will definitely be making it again.
imranul hossin
[email protected]I've made this spoonbread recipe several times now and it always turns out great. It's a great way to use up leftover cornbread mix.
Destiny Colon
[email protected]This jalapeño spoonbread was a hit at my last dinner party! It was so easy to make and had the perfect amount of spice. My guests loved it!