Jalapeño Spoon Bread

Spoon breads are classic Southern American dinner sides consisting of cornmeal, milk, butter and eggs. It has a custard-like texture and is perhaps best described as a cornbread pudding. I served this with a soup and salad, but it would also make a fine breakfast dish.

Jalapeño Spoon Bread

Recipe by Lisa Turner Cuisine: Southern U.S. Published on April 7, 2008 Simple savory and creamy cornbread dinner pudding with fresh chopped jalapeños — an easy and delicious accompaniment to any southern or southwestern themed meal Preparation: 15 minutes Cooking time: 50 minutes Print this recipe Ingredients: 3 cups whole milk 1 cup yellow cornmeal 2 jalapeños, seeded and finely chopped 1 tablespoon unsalted butter 1 teaspoon sugar 1 teaspoon sea salt 1/4 teaspoon baking powder 3 eggs, separated Instructions: Grease an 8-inch baking pan or dish. In a heavy saucepan, heat the milk over medium heat until it almost reaches a boil. Reduce the heat and stir in the cornmeal and jalapeños. Cook for 5 minutes, stirring constantly. Remove the pan from the heat and stir in the butter, sugar, salt and baking powder. Beat the egg yolks together and stir into the pan, mixing well. Beat the egg whites until soft peaks form. Fold into the cornmeal and milk mixture until well combined. Transfer the mixture to the prepared pan and bake in a 350°F oven for 45 minutes or until the bread is browned and puffy. Serve warm or cool, using a spoon to serve. Makes 6 to 8 servings