The best delicious Chili-cheese Spoonbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chili-cheese Spoonbread recipe today!
Hello my friends, this Chili-cheese Spoonbread recipe will not disappoint, I promise! Made with simple ingredients, our Chili-cheese Spoonbread is amazingly delicious, and addictive, everyone will be asking for more Chili-cheese Spoonbread.
What Makes This Chili-cheese Spoonbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chili-cheese Spoonbread.
Ready to make this Chili-cheese Spoonbread Recipe? Let’s do it!
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2 c Milk
2 tb Butter
1 ts Salt
1 tb Sugar
1 c Cornmeal
3 Eggs; well beaten
1 1/2 c Leftover chili
1 c Cheddar or Montery Jack
-cheese (shredded)
1 ds Caynenne
In a medium heavy saucepan, combine milk, butter salt, sugar, and cayenne.
Heat over moderate heat until small bubbles appear around the edge. Slowly
stir the cornmeal into the milk mixture, whisking as you pour to avoid
lumps. Continue to cook, stirring, until the mixture is smooth and
thickened.
Remove from heat and let cool slightly. Stir the beaten eggs into the
cornmeal mixture, whisking thoroughly. Preheat the oven to 350 degrees F.
Pour half of the cornmeal mixture into buttered 2-quart casserole. Spoon
the chili in small spoonfuls all over the batter. Sprinkle the cheese
evenly over the chili. Pour the remaining batter over all. Bake the
spoonbread for 35 to 45 minutes, until the top is puffed, firm, and lightly
browned. Let stand a few minutes before serving. Serves 4.
Note: Canned chili may be used in place of the leftover chili.
Yields
1 Servings
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