- 4
Ingredients
- CORNMEAL BASE
- 1 cup milk
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- SPICY RED PEPPER VERSION
- 1/3 cup diced onion
- 1/3 cup diced roasted red peppers
- 1/3 cup diced pickled jalapenos
- 1 cup shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- CREAM CHEESE AND CHIVE VERSION
- 1/2 cup cream cheese, softened
- 1/2 cup fresh chives, minced
- 2 eggs, lightly beaten
- 1 tablespoon butter, for topping
Preparation
Step 1
1) Preheat the oven to 400F. Butter a 1 quart oven-safe baking dish and set aside.
2) In a medium-sized saucepan whisk together the milk, salt and cornmeal. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens to a pudding-like consistency. Let cool for 5 minutes while you choose and prepare the ingredients for either the spicy red pepper or the cream cheese and chive version.
3) Spicy red pepper version: Stir in 1/2 cup of the shredded cheddar cheese, the onion, red peppers and jalapenos.
4) Add the eggs to the cornmeal mixture. Stir well and pour/spoon into the buttered baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese. Pour into the buttered 1 quart baker.
5) Cream cheese and chive version: Stir the softened cream cheese into the warm cornmeal mush until completely blended.
6)Stir in the chives, pour the mixture into the buttered baker and dot with the tablespoon of butter.
7) To bake Bake either version in the pre-heated 400F oven for 25 to 30 minutes. The top and sides will be browned and the center will be just set. Spoon bread is much softer than regular corn bread, so avoid over-baking.
Recipe summary
Hands-on time:
15 mins. to 20 mins.
Baking time:
25 mins. to 30 mins.
Total time:
40 mins. to 50 mins.
Yield: