Southwestern Spoon Bread
Southwestern Spoon Bread is a cross between Corn Casserole and a Mexican style cornbread. The texture is almost soufflé-like. It includes diced green chilies and cheddar cheese providing just enough heat and just enough savory flavor to be succulent and amazing. It's the perfect accompaniment for chili, stew or soup. This version is gluten free.
Equipment
- 1 8x12" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
- 15 oz. can cream-style corn (undrained)
- 1 cup stone-ground cornmeal preferred (or regular cornmeal)
- 3/4 cup half-and-half (or 2% milk)
- 1/3 cup avocado oil (or vegetable oil)
- 2 large eggs slightly beaten
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 4 oz. can green chilies diced and drained
- 4 oz. sharp cheddar cheese shredded
Instructions
- Preheat oven to 375º.
- In a large mixing bowl, combine corn, cornmeal, milk (or half-and-half), oil, eggs, baking powder and salt.
- Spread half of the batter into a greased 8x12” baking dish.
- Sprinkle chilies and cheese evenly over top of batter.
- Spread remaining batter over top of chilies and cheese.
- Bake at 375º for about 45 minutes or until just set.
- Serve immediately with a spoon.
Notes
NOTE: I used avocado oil and half-and-half. If you use 2% milk and vegetable oil, the calories per serving will be less.
NOTE: I chose to cut the spoon bread into squares rather than serve it with a spoon.
NOTE: This is NOT a sweet cornbread recipe. If you prefer a sweeter tasting cornbread, add a tablespoon or two of sugar to the recipe while mixing.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 152kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 34mgSodium: 252mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 174IUVitamin C: 4mgCalcium: 88mgIron: 1mg
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