Best 2 Jalapeño Spoonbread Recipes

Indulge in the delectable flavors of jalapeño spoonbread, a savory and versatile dish that tantalizes taste buds with its unique blend of spicy and cheesy goodness. This classic Southern specialty is a delightful combination of cornmeal, eggs, milk, and a generous amount of jalapeños, resulting in a tender, fluffy texture that melts in your mouth. Whether you prefer a mild kick or a fiery burst, this recipe offers variations to cater to your spice preferences. Explore the original jalapeño spoonbread recipe for a balanced heat that complements the rich flavors. For those who crave an extra kick, the spicy jalapeño spoonbread recipe amps up the heat with a combination of fresh and canned jalapeños, ensuring an unforgettable culinary experience. And for those who love cheesy delights, the jalapeño cheese spoonbread recipe incorporates a blend of cheddar, mozzarella, and Parmesan cheeses, creating a gooey, irresistible masterpiece. No matter your preference, these jalapeño spoonbread variations promise a flavorful journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

JALAPEñO SPOONBREAD

Jalapeño Spoonbread image

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

Ingredients

1 cup water
3/4 teaspoon salt
130 grams (1 cup) cornmeal, fine or medium, but not coarse
2 cups milk (1 percent or 2 percent)
2 tablespoons unsalted butter
3 eggs, separated
Kernels from 1 ear of corn or 3/4 cup frozen corn (optional)
2 jalapeños, seeded if desired and minced
2 ounces Gruyère cheese, grated (1/2 cup) (optional)

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

JALAPEñO SPOONBREAD

Jalapeño Spoonbread image

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

Ingredients

1 cup water
3/4 teaspoon salt
130 grams (1 cup) cornmeal, fine or medium, but not coarse
2 cups milk (1 percent or 2 percent)
2 tablespoons unsalted butter
3 eggs, separated
Kernels from 1 ear of corn or 3/4 cup frozen corn optional
2 jalapeños, seeded if desired and minced
2 ounces Gruyère cheese, grated 1/2 cup optional

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.

Tips:

Choose the right type of cornbread mix: For this recipe, it's best to use a self-rising cornbread mix. This will ensure that your spoonbread is light and fluffy.
Don't overmix the batter: Overmixing the batter will make your spoonbread tough. Stir just until the ingredients are combined.
Use fresh jalapeños: Fresh jalapeños will give your spoonbread the best flavor. If you don't have fresh jalapeños, you can use canned jalapeños, but be sure to drain them well.
Don't be afraid to add other ingredients: You can add other ingredients to your spoonbread, such as cheese, bacon, or corn kernels. Get creative and make it your own!
Serve warm: Spoonbread is best served warm. You can reheat it in the oven or microwave, but be careful not to overcook it.

Conclusion:

Jalapeno spoonbread is a delicious and easy-to-make side dish that is perfect for any occasion. It's light and fluffy, with just the right amount of spice from the jalapeños. Whether you're serving it for a weeknight meal or a special occasion, this spoonbread is sure to be a hit.