Memorial Day Recipes

Chili Cheese Spoonbread

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Chili Cheese Spoonbread

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This cornmeal-based bread is nice and moist with a bit of a kick from a couple chilies.

Ingredients

  • 1 C. white or yellow self-rising cornmeal
  • 2 Tbs. butter or margarine, room temperature
  • 1 1/2 C. water
  • 1/4 C. Half & Half
  • 2 large eggs, separated
  • 1 tsp. salt
  • 1/8 tsp. ground cumin
  • 1 Tbs. chopped fresh oregano or 1 tsp. dried
  • 3 New Mexico chilies, roasted, peeled, seeded, diced or 1 4 oz. can chopped/diced green chilies
  • 1 green onion, minced
  • 2 Tbs. diced pimento
  • 1 C. grated longhorn cheese, divided
  • 1 tsp. sugar

Directions

Preheat oven to 350 degrees. Grease a 6-8 C. shallow casserole dish; set aside. In a large bowl, place cornmeal and butter/margarine. Bring water to boil. Pour into cornmeal; stir until blended. Stir in Half & Half, egg yolks, salt, red pepper, cumin and oregano. Blend in chilies, onion, pimento and 1/2 C. cheese.

In a medium bowl, beat egg whites until soft peaks form. Sprinkle in sugar; continue beating until stiff but not dry. With a spatula, stir half of the beaten whites into cornmeal mixture. Fold in remaining egg whites. Pour batter into prepared dish. Sprinkle with 1/2 C. cheese. Bake 20 minutes at 350 degrees or until slightly puffy. Serve warm.

Yield: 4-5 servings

Source: Quick Recipes for Creative Cooking 

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