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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Ahtasham Khan
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make dish that's sure to please everyone at your table.
Tendai Chihera
[email protected]This is the best jalapeño spoonbread recipe I've ever tried. It's the perfect balance of sweet and spicy, and the texture is amazing.
Sean Shawna Lee
[email protected]I love that this recipe is customizable. You can adjust the amount of jalapeños to your liking, or add in other ingredients to create your own unique dish.
Zewdu Berhan
[email protected]This spoonbread is a great make-ahead dish. I usually make it the night before and then reheat it in the oven before serving.
Charity Ross
[email protected]I'm always looking for new ways to use up leftover cornbread. This spoonbread is a great way to do just that. It's a delicious and versatile dish that can be served as a side dish, main course, or even a snack.
Josh Hagan
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually serve it with a simple salad and some grilled chicken.
WhiteZach CR
[email protected]I've made this spoonbread several times now, and I always experiment with different add-ins. Some of my favorites include chopped bacon, diced bell peppers, and shredded chicken.
Yubraj Silal
[email protected]This spoonbread is the perfect comfort food. It's warm, cheesy, and savory. I love serving it on a cold winter day.
Caydon Bain
[email protected]I love that this recipe uses fresh jalapeños. It gives the spoonbread a much better flavor than if you used dried or canned jalapeños.
Ahsaan Mobiles
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the spoonbread turned out great.
Muhammad Mk
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. It's a great side dish for any meal.
Hijrat Khan
[email protected]I made this spoonbread for my family, and they all loved it. Even my picky kids ate it up! It's a great way to get them to eat their vegetables.
M Abid
[email protected]I'm a big fan of spicy food, so I doubled the amount of jalapeños in this recipe. It was perfect! The spoonbread had a nice heat that lingered in my mouth.
Rasmos Ngobeni
[email protected]This is my new go-to recipe for potlucks and gatherings. It's easy to make, always a crowd-pleaser, and can be made ahead of time.
Abel Biruk
[email protected]I'm not usually a fan of spoonbread, but this recipe changed my mind. It was light and fluffy, with a delicious cornbread flavor. The jalapeños added a nice kick without being overpowering.
Michelle Bradshaw
[email protected]This jalapeño spoonbread was a hit at my brunch party! It was savory, cheesy, and had just the right amount of spice. I'll definitely be making it again.