Indian Spoonbread
Indian Spoonbread is a savory, cheesy casserole infused with green chilies and corn flavor, perfect for family dinners or gatherings craving bold, comforting tastes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix cream corn, milk, melted Crisco, eggs, cornmeal, baking soda, and salt well in a bowl.
- Pour half of the batter into a greased 9x9-inch baking pan.
- Spread chopped green chilies over the batter.
- Sprinkle 1 cup of grated cheese over the chilies.
- Pour the remaining batter on top of the cheese layer.
- Sprinkle the remaining 1 cup of grated cheese over the top.
- Bake for 40 minutes or until golden brown and set.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. You can substitute the cheese with a mix of cheddar and pepper jack for added spice. If you want a healthier version, try using olive oil instead of Crisco. This dish can be made ahead of time and stored in the fridge until ready to bake, making it a great option for gatherings or as a side to accompany dishes like Bombay Celery Sticks.
Serving Suggestions
This Indian Spoonbread is delightful on its own, but pairs beautifully with Singapore Vegetable Curry With Gluten Or Chicken for a complete meal. Serve with a side salad or some Indian Flatbread for a hearty dinner. It's also great as a brunch dish, complemented by fresh fruit or yogurt.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 1-2 minutes until warmed through, or reheat in the oven at 350°F (175°C) for about 15 minutes until heated thoroughly. This will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Indian Spoonbread contains roughly 299 calories, with 6g protein, 58g carbohydrates, and 5g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1559mg per serving (68% 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 make this recipe gluten-free?
Yes, you can make this Indian Spoonbread gluten-free by using a certified gluten-free cornmeal. Be sure to check that all other ingredients, like baking soda, are also gluten-free to avoid any cross-contamination.
What can I use instead of green chilies?
If you prefer a milder flavor, you can substitute the green chilies with diced bell peppers or omit them altogether. Alternatively, roasted red peppers can add a sweet touch without the heat, keeping the dish flavorful.
How do I know when the spoonbread is done baking?
The spoonbread is done when the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan, indicating that it's set properly. Keep an eye on it towards the end of the baking time.
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).