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This International bread features Water, Salt, Yellow cornmeal. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Chile-Spiked Spoonbread
Description
This International bread features Water, Salt, Yellow cornmeal. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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preheat to 400 degrees.
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Lightly butter a 1 1/2 quart round casserole.
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In medium saucepan, bring the water and salt to a boil over high heat.
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Gradually whisk in the cornmeal.
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Reduce the
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heat to low, and
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cook , stirring constantly, until the cornmeal is quite thick, about 3 minutes.
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Remove the pan from the heat, and stir in the butter until melted.
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Then whisk in the milk.
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Add the beaten eggs and whisk well.
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Whisk in the chile pepper and baking powder.
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Spread the batter evenly in the prepared casserole.
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Bake until puffed and golden brown, about 45 minutes.
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Let stand 5 minutes before serving
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 217.2kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 4884.6mg204%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 4.4g18%
- Sugars 1.4g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boiling, bread, chilespiked, cornmeal, international, salt, spoonbread, title, vegan, water, yellow