Jalapeño-Green Chile Spoonbread Recipe
Johnny Millerspoonbread Is a Super-Quick Alternative to Cornbread Dressing — and It's Easy Enough for Weeknights. Look for Hatch Chiles, Prevalent in the...
Spoonbread is a super-quick alternative to cornbread dressing — and it's easy enough for weeknights. Look for hatch chiles, prevalent in the Southwest, for a robust pepper flavor. Stir in 1 cup grated Cheddar for a richer cheesy dish.
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- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 55 mins
Ingredients
- 2 tsp.
vegetable oil
- 1 c.
stone-ground yellow cornmeal
- 1/2 c.
all-purpose flour
- 2 tbsp.
sugar
- 2 tsp.
baking powder
- 1 tsp.
salt
- 1/2 tsp.
freshly ground pepper
- 3 c.
fresh yellow corn kernels
- 1
small jalapeño, seeded and finely minced
- 1 1/4 c.
buttermilk
- 1 c.
cream
- 3
large eggs
- 1
(4-ounce) can mild green chiles
Directions
- Step 1Preheat oven to 375°F. Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños. Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients. Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
- Step 2Bake at 375°F for 40 to 45 minutes or until golden brown and set.
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Elena Rostova holds a Master's degree in Public Health Journalism. She covers groundbreaking medical research, holistic wellness trends, mental health awareness, and nutritional science.
