Side Pannel
Chile-Spiked Spoonbread
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
Directions
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.
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.
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