green chile-cheese-corn spoon bread
Spoon bread is a southern favorite, originally of Native American origin. This version spices it up a bit - more of a Tex-Mex flavor!
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
8 -12
Ingredients
- 2 cups milk
- 2/3 cup cornmeal
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 eggs
- 3/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon hot sauce of choice
- 2 teaspoons dried oregano
- 1 cup frozen corn, thawed
- 1/2 cup shredded pepper jack cheese
- 1 can 4 ounce - diced green chiles, drained, hot or mild
How To Make green chile-cheese-corn spoon bread
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Step 1Preheat oven to 350 degrees. In heavy saucepan, bring milk almost to a boil over medium heat. Slowly stir in cornmeal until mixture is consistency of heavy paste.
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Step 2Let cool. Meanwhile, sauté onions and garlic until soft. Set aside.
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Step 3Fold in corn, drained peppers, cheese, oregano, hot sauce and salt into cornmeal mixture.
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Step 4Add butter, baking powder, and eggs to the cooled cornmeal mixture and stir until completely mixed.
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Step 5Stir in sautéed onions and garlic.
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Step 6Pour into greased 2-quart baking dish. Bake for 30 minutes or until firm.
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