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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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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