Jalapeo-Green Chile Spoonbread Recipe

Spoonbread is a super-quick alternative to cornbread dressing and it's easy enough for weeknights. Look for hatch chiles, prevalent in the Southwest, for a robust pepper flavor. Stir in 1 cup grated Cheddar for a richer cheesy dish.

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Spoonbread is a super-quick alternative to cornbread dressing — and it's easy enough for weeknights. Look for hatch chiles, prevalent in the Southwest, for a robust pepper flavor. Stir in 1 cup grated Cheddar for a richer cheesy dish.

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Yields: 10 serving(s)

Prep Time: 15 mins

Total Time: 55 mins

Ingredients

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  • 2 tsp.

    vegetable oil

  • 1 c.

    stone-ground yellow cornmeal

  • 1/2 c.

    all-purpose flour

  • 2 tbsp.

    sugar

  • 2 tsp.

    baking powder

  • 1 tsp.

    salt

  • 1/2 tsp.

    freshly ground pepper

  • 3 c.

    fresh yellow corn kernels

  • 1

    small jalapeño, seeded and finely minced

  • 1 1/4 c.

    buttermilk

  • 1 c.

    cream

  • 3

    large eggs

  • 1

    (4-ounce) can mild green chiles

Directions

  • Step 1Preheat oven to 375°F. Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños. Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients. Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
  • Step 2Bake at 375°F for 40 to 45 minutes or until golden brown and set.
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