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    * Southwest Spoon Bread Recipe

    Old Southwest Spoon Bread recipe that is eaten with a spoon and goes well with black beans, meats, and chili, and can be eaten as a breakfast dish.

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    © Bobbie Jean Peachey
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    Ingredients:

  • 1 cup milk
  • 1/2 cup yellow cornmeal
  • 1/4 to 1/2 tsp salt
  • 2 tbsp butter or bacon drippings
  • 1/4 cup minced onion
  • 1 jalapeno chili, seeded and minced
  • 1/2 cup grated cheddar cheese
  • 1. Heat the milk in the top of a double boiler until almost boiling.
    2. Add cornmeal slowly, stirring constantly.
    3. Cook about 1 minute until thick and smooth. Don't allow it to become too thick.
    4. Add salt and butter. Cool.
    5. Beat egg yokes and add along with the onion, jalapeno chili, and cheese.
    6. Beat egg whites until stiff but not dry and fold in.
    7. Pour into a well-buttered 1 qt. casserole dish and bake at 375 degrees for 35 to 40 minute, or until puffy and brown.
    8. Serve hot with butter.

    * This Southwest Spoon Bread recipe is from the Little Southwest Cookbook written by Barbara Karoff, illustrated by Darlene Campbell, and is available at Amazon.com.

    Other recipes in the Little Southwest Cookbook includes salsa recipes, Jalapeno Apricot Jelly, Cream of Green Chili Soup, Tamale Pie, Chillies Rellenos, Posole, Basic Black Beans, Burritos, Blue Cornbread, Avocado Ice Cream, Southwestern Enchiladas, and other great Southwest recipes.

    Spoon Bread Recipes:
    Corn Spoon Bread
    Texas Spoon Bread
    Triple Corn Spoon Bread
    Sweet Corn Spoon Bread
    Sweet Potato Spoon Bread
    Cheesy Potato Spoon Bread
    Sour Cream Corn Spoon Bread

    Related Topics:
    Spoon Bread Clip Art
    Bread and Butter Clip Art
    Dinner Rolls in a Basket

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