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Green Chili Spoonbread Recipe

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This recipe for Green Chili Spoonbread, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Case
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 c. milk
2 large eggs
2 T. unsalted butter
1 tsp. salt
2 tsp. baking powder
⅔ c. white cornmeal
1 (4 oz.) can mild green chilies, drained and diced
2 tsp. sugar (optional)

Directions:
Directions:
Preheat oven to 450º and generously butter a 1½ qt. soufflé dish. Combine 2/3 cup milk with eggs; beat well. Set aside. In med. saucepan over low heat, combine remaining milk with butter and bring just to a simmer. Increase heat slightly and add cornmeal in a steady stream, stirring constantly; stir in salt. Remove from heat and pour in egg-milk mixture.; whisk. Sprinkle baking powder over all and continue whisking. Pour batter into soufflé dish and bake until puffy and golden brown, about 50 min. Serve immediately. Serves 6 - 8

Personal Notes:
Personal Notes:
The first time I had spoon bread was at a restaurant in Berea, KY. It was amazingly good. I thought it was way beyond my level of cooking expertise, but it's easy and good. My sister, Mary, found this recipe and passed it on to me.

 

 

 

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