Jalapeño Spoonbread
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup water
- ¾teaspoon salt
- 130grams (1 cup) cornmeal, fine or medium, but not coarse
- 2cups milk (1 percent or 2 percent)
- 2tablespoons unsalted butter
- 3eggs, separated
- Kernels from 1 ear of corn or ¾ cup frozen corn (optional)
- 2jalapeños, seeded if desired and minced
- 2ounces Gruyère cheese, grated (½ cup) (optional)
Nutritional analysis per serving (8 servings)
181 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 8 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
- Step 2
Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
- Step 3
One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
- Step 4
In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir ¼ of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.
- Advance preparation: This is best served right away before it collapses. But the leftovers are delicious. Once this is cooled, you can cut it into wedges. You can reheat, serve at room temperature or brown slices or squares in a little oil.
Private Notes
Comments
Preheated the cast iron skillet for 10 mins to melt the butter. Gave a nice quick start to the baking and made nice crust for the creamy center. Used 1/2 of a very large fresh jalapeño (no seeds) - and wish I had used all of it- almost no noticeable flavor.
This is good. Light, comforting, on the subtle side. It looked gorgeous coming out of the oven--way prettier than the photo above. Taste for salt before it goes in (I tasted before I added the egg whites and mine needed more). I used the optional cheese but not the corn. I made a half recipe (with the 2 smallest large eggs I had) and put it in a 1 quart dish. it would be great with a green salad and a glass of white.
Really good. I used two large jalapeños. No cheese - probably better with it, but whatever. I preheated the pan and dropped some butter in it right before pouring in the batter.
This was basically a bland corn soufflé.
This is good. Light, comforting, on the subtle side. It looked gorgeous coming out of the oven--way prettier than the photo above. Taste for salt before it goes in (I tasted before I added the egg whites and mine needed more). I used the optional cheese but not the corn. I made a half recipe (with the 2 smallest large eggs I had) and put it in a 1 quart dish. it would be great with a green salad and a glass of white.
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