Texas spoon bread

Texas spoon bread



  • sugar - 1 tsp
  • milk - 3 c
  • salt - 1 tsp
  • eggs, separated - 3 item
  • Monterey Jack cheese, grated - 1/2 c
  • green chiles, chopped - 1/3 c
  • bacon fat or butter - 1 tsp
  • cornmeal preferably stone-ground - 1 c

How to make texas spoon bread:

Preheat oven to 350°. Scald milk in a large saucepan. When bubbles begin to form around the edge, whisk in the cornmeal, bit by bit. Stir until mixture thickens, then continue cooking over very low heat for 5 minutes, stirring now and again to make sure it does not stick on the bottom. Add salt, fat and sugar, and cook several minutes longer. Remove from the heat and stir in chiles, cheese and egg yolks. Grease a souffle dish with bacon fat or butter and heat in the oven. Whip whites stiff, but not dry, and fold into the cornmeal mixture. Place in the hot dish and bake 45 minutes, or until puffed up and beginning to brown on top. Serve with butter. Serves 6.

Recipe categories: Breads, Side dish, Tex Mex.

Texas spoon bread
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
pkg, eggs, beaten, plain flour, bisquick, cornmeal, instant minced onion, bisquick mix, box jiffy corn muffin mix, ripe bananas, white self-rising cornmeal
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