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 Martha Rose Shulman
Categories weekday, side dish
Time 1h15m
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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Nicholas Musonda
[email protected]This spoonbread is a must-try for any jalapeño lover. It's the perfect balance of heat and flavor.
Zahid Hosen
[email protected]I've been making this spoonbread for years, and it's always a hit. It's the perfect comfort food for a cold winter day.
Mike Peter
[email protected]This spoonbread is so delicious and versatile. I've served it as a side dish, a main course, and even a dessert. It's always a hit, no matter how I serve it.
I Io
[email protected]I made this spoonbread for my family, and they loved it! My kids especially loved the jalapeños. I will definitely be making this again soon.
Happy Mirza
[email protected]This spoonbread is perfect for a quick and easy meal. I love that I can just throw all of the ingredients in a bowl and then bake it. It's also a great way to use up leftover cornbread.
J Flew
[email protected]I'm not usually a fan of spoonbread, but this recipe changed my mind. The jalapeños give it a nice kick, and the cornmeal and cheese give it a delicious flavor and texture. I will definitely be making this again.
JEON NONA
[email protected]This spoonbread is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and then just pop it in the oven when I'm ready to serve it.
Simone Galasso
[email protected]I made this spoonbread for a brunch party, and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making it again for future parties.
nesanet shebabaw
[email protected]This was my first time making spoonbread, and it turned out great! I was worried that the jalapeños would be too spicy, but they were actually very mild. The cornmeal gave the spoonbread a nice grainy texture, and the cheese melted perfectly.
Gul Badin Tanha
[email protected]I've tried many spoonbread recipes before, but this one is by far the best. The jalapeños add a nice kick, and the cheese and cornmeal give it a delicious flavor and texture. I highly recommend this recipe!
Mohammed Tayub Khan
[email protected]This jalapeño spoonbread was a delightful surprise! It had the perfect balance of heat and flavor, and the texture was incredibly light and fluffy. My family loved it, and I will definitely be making it again.