Chile Corn Spoon Bread
A savory, cheesy corn spoon bread with green chilies and garlic, perfect for family dinners or potlucks, offering warmth and bold flavors in every bite.
Ingredients
- 2 cups water ⓘ
- 1 1/2 cups skim milk ⓘ
- 2 cups yellow cornmeal ⓘ
- 1/4 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon garlic powder ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1 (8 oz) carton Egg Beaters real egg product
- 1 cup canned or frozen corn ⓘ
- 1 (4 oz) can diced green chilies, drained ⓘ
- 1 cup shredded reduced-fat Cheddar ⓘ
Instructions
- In a large saucepan over medium-high heat, heat water and milk almost to a boil.
- Remove from heat.
- Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder, and black pepper until smooth.
- Blend in the egg product, corn, green chilies, and cheese until well combined.
- Spoon the mixture into a lightly greased 2-quart souffle or baking dish.
- Bake at 375°F for 35 to 40 minutes or until puffed and golden brown.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim. If you don't have green chilies, jalapeños can be a great substitute for added heat. To enhance the flavor, experiment by adding spices like cumin or smoked paprika. Ensure to whisk the cornmeal mixture thoroughly to avoid lumps, similar to the technique used in Jigglers Creamy.
Serving Suggestions
Chile corn spoon bread is delicious on its own but pairs beautifully with roasted meats or as a side to vegetarian recipes like Smashed Potato And Broccoli Casserole. Top with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor. It also makes a fantastic brunch dish when served alongside eggs.
Storage & Reheating
Leftover spoon bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds, or until warmed through. Alternatively, you can reheat in a 350°F oven for about 10-15 minutes until hot and fluffy again.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Corn Spoon Bread contains roughly 367 calories, with 11g protein, 96g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (163% of the Daily Value), iron (36% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute 4 large eggs for the 1 cup of Egg Beaters. Just remember to beat them before adding to the mixture for even incorporation.
What can I add to the spoon bread for extra flavor?
You can incorporate ingredients like crumbled bacon, sautéed onions, or even different types of cheese such as pepper jack for a spicy twist. Feel free to customize based on your taste preferences!
Is this recipe suitable for freezing?
Yes, you can freeze the cooked spoon bread. Ensure it's cooled completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).