Spoonbread With Roasted Green Chilies
Updated Aug. 12, 2024
- Total Time
- 45 minutes
- Cook Time
- 20 to 30 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons unsalted butter
- 1cup yellow cornmeal, preferably stone-ground
- ½cup plus 2 tablespoons all-purpose flour
- ½teaspoon salt
- 2teaspoons sugar
- 1large New Mexico or poblano green chili, roasted, peeled, seeded and finely chopped
- 2eggs, separated
- 1cup buttermilk
- 1teaspoon baking soda
Nutritional analysis per serving (6 servings)
223 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 294 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Butter a medium-size baking dish. In a pot, combine 1 tablespoon butter with 1¼ cups water and bring to a boil. In a bowl, mix together the cornmeal, flour, salt and sugar and pour into the boiling water, stirring well. Stir in the chilies, and turn off heat.
- Step 2
In a bowl or mixer, whip the egg whites until soft peaks form. To the cornmeal mixture, add the yolks, buttermilk and baking soda, and mix well. Fold in the egg whites until well combined. Scrape the mixture into the prepared pan.
- Step 3
Bake 20 to 30 minutes (depending on the size of the dish), until puffed and golden on top but a little soft in the center. Scoop immediately into serving bowls with a large spoon.
- To double the recipe, bake it in two pans.
Private Notes
Comments
Made as written, but didn’t have a chili roast. But, still, wouldn’t make again. I think maybe the water stage should have only been to simmer, not boil, cause it nearly went solid when the drys were added. Not very tasty. Heavy.