Green chile spoon bread

Updated: Apr 26


Spoon bread is from the deep Southern US, it has a pudding-like texture and is so delicate that it needs to be eaten with a spoon, hence the name. It was believed to have originated when a frontierswoman accidently combined ingredients for cornbread and corn mush.

This recipe is light, fluffy and delicate, it is gently spiced with green chiles and has a wonderful texture from the corn. I served it as an accompaniment with Red bean gumbo with greens but it serves as a wonderful side for any meal.

This book of breads from the South bring us some amazing recipes from New Mexico and the famed Cafe, where I have had a wonderful dinner. Every recipe I have tried, like this one, has been amazing, and brings out the flavors and history of the region and its people.

For more recipes from this cookbook click here.

Ingredients:

1 1/2 cups milk

1 tablespoons olive oil

2 tablespoons butter

1 cup cornmeal

1 teaspoon salt

1/2 teaspoon black pepper

1/4-1/2 teaspoon ground cayenne pepper


2 New Mexico green chiles, de-seeded and diced fine

3/4 cup frozen corn

1 tablespoon olive oil


1/2 cup buttermilk

2 eggs, seperated and the yolks lightly beaten

9 inch square Pyrex/baking dish

Butter


Preheat the oven to 375°F.

Coat a 9 inch Pyrex dish with butter. set aside.

Cook the corn and diced chiles in the oil in a frying pan on medium heat till the corn is charred, about 4-5 minutes. Turn the heat off and set the pan aside. Alternatively, you can mix the chiles and corn with the oil and broil in an oven till charred, about 10 minutes.

Heat the milk, oil, and butter in a pot till it simmers. Add the cornmeal and spices and stir to mix in. Continue to stir so no lumps form and the cornmeal thickens, about 3-5 minutes (It may take longer for coarse cornmeal, but they add a wonderful grainy texture to the dish). Taste the cornmeal to make sure it is cooked, you may need to add a touch of milk to make the mix wet. Remove from the heat.

Add the charred chiles to the pot and mix in. Mix in the buttermilk. Add the beaten egg yolks and mix in. Beat the egg whites will soft peaks form. Gently fold in the whites into the mix.

Pour this mix into the buttered Pyrex dish. Put the Pyrex dish into the oven, setting it in a larger baking pan. Fill the outer pan with water till it is about halfway up the Pyrex dish.

Bake for 20-25 minutes till the top is a deep golden. When the bread is cooked through, a toothpick or knife will come out dry and clean.

Serve warm out of the Pyrex dish.

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