Jalapeño-Green Chile Spoonbread

Name: Jalapeño-Green Chile Spoonbread
Prep time: 15 min
Total time: 55 min
Yield: 10 serving(s)
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

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 8, 2014

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Johnny Miller

Yields:

10 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

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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Ingredients

2 tsp. vegetable oil
1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. freshly ground pepper
3 cups fresh yellow corn kernels
1 small jalapeño, seeded and finely minced
1 1/4 cups buttermilk
1 cup cream
3 large eggs
1 (4-ounce) can mild green chiles

Directions

1. 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.
2. Step 2Bake at 375°F for 40 to 45 minutes or until golden brown and set.

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