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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Malawax 606
[email protected]This spoonbread was a bit too spicy for my taste, but my husband loved it. I'll probably make it again, but I'll use less jalapeños next time.
Mychael Plank
[email protected]This spoonbread is delicious! I've made it several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover corn.
bonesW
[email protected]I'm not sure what I did wrong, but my spoonbread turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Shirm silva
[email protected]This spoonbread is the perfect side dish for any meal. It's light and fluffy, and the jalapeños add a nice kick.
Nimsara Antony2008
[email protected]I made this spoonbread for a potluck, and it was a huge hit! Everyone loved it, and I got several requests for the recipe.
Bozhidar Dimov
[email protected]This spoonbread was a little bland for my taste. I think I would add more salt and pepper next time.
Ritesh Gurung
[email protected]I've been making this spoonbread for years, and it's always a hit. It's so easy to make, and it's always a crowd-pleaser.
Mary Wonder
[email protected]This spoonbread was delicious! I served it with chili, and it was the perfect comfort food for a cold night.
Md Imran Nazir
[email protected]I'm not a fan of spoonbread, but this recipe was pretty good. It was light and fluffy, and the jalapeños added a nice flavor. I would definitely make it again.
willie sims
[email protected]This is the best spoonbread recipe I've ever tried! It's so moist and flavorful, and the jalapeños give it a nice kick. I've already made it twice, and I'll definitely be making it again soon.
Dawine
[email protected]This spoonbread was a bit too dry for my taste. I think I would add more milk or cream next time.
Ramudeo Bro
[email protected]I was surprised by how much I liked this spoonbread. I'm not usually a fan of jalapeños, but they added a nice flavor to the dish. I'll definitely be making this again.
Hum Aur Aap
[email protected]This spoonbread is delicious! I've made it several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover corn.
Joey Gioncardi
[email protected]This recipe was a disaster! The spoonbread was dry and crumbly, and it didn't have any flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Md Jonaed
[email protected]This spoonbread was a little too spicy for my taste, but my husband loved it. I'll probably make it again, but I'll use less jalapeños next time.
DAVID AKAMA
[email protected]Loved this recipe! The spoonbread was moist and flavorful, and the jalapeños added just the right amount of heat.
Shivanjni Lata
[email protected]This is my go-to recipe for spoonbread. It's always a hit, and it's so easy to make. I love that I can use fresh or frozen corn, and that I can adjust the heat level by adding more or less jalapeños.
Upendra Basnet
[email protected]I've made this spoonbread several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit at potlucks and parties.
Sam Schwodler
[email protected]This jalapeño spoonbread was a hit at my brunch party! It was light and fluffy, with just the right amount of heat from the jalapeños. I served it with honey butter and fresh fruit, and it was a perfect way to start the day.