Chile-spiked Spoonbread Recipe

The best delicious Chile-spiked Spoonbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chile-spiked Spoonbread recipe today!

Hello my friends, this Chile-spiked Spoonbread recipe will not disappoint, I promise! Made with simple ingredients, our Chile-spiked Spoonbread is amazingly delicious, and addictive, everyone will be asking for more Chile-spiked Spoonbread.

What Makes This Chile-spiked Spoonbread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chile-spiked Spoonbread.

Ready to make this Chile-spiked Spoonbread Recipe? Let’s do it!

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Ingredients & Directions


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.


Yields
6 Servings

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