Jalapeno Spoonbread
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 jalapenos, seeded if desired and minced
- 2 ounces Gruyere cheese, grated (1/2 cup) (optional) ⓘ
Instructions
- Preheat the oven to 350 degrees.
- Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart souffle 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 jalapenos.
- 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 & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).