• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chile-Spiked Spoonbread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2 c Water
  • 1 ts Salt
  • 1 c Yellow cornmeal
  • Preferably stone-ground
  • 4 tb Unsalted butter
  • 2 c Milk
  • 3 lg Eggs (at room temperature)
  • Beaten
  • 1 Hot chile pepper --
  • Jalapeno
  • 2 ts Baking powder


Position a rack in the center of the oven, and preheat to 400 degrees.
Lightly butter a 1 1/2 quart round casserole. In medium saucepan, bring the
water and salt to a boil over high heat. Gradually whisk in the cornmeal.
Reduce the heat to low, and cook, stirring constantly, until the cornmeal
is quite thick, about 3 minutes. Remove the pan from the heat, and stir in
the butter until melted. Then whisk in the milk. Add the beaten eggs and
whisk well. Whisk in the chile pepper and baking powder. Spread the batter
evenly in the prepared casserole. Bake until puffed and golden brown, about
45 minutes. Let stand 5 minutes before serving.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?