JALAPEñO SPOONBREAD

Jalapeño Spoonbread image

Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta - a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

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Ingredients

1 cup water
3/4 teaspoon salt
130 grams (1 cup) cornmeal, fine or medium, but not coarse
2 cups milk (1 percent or 2 percent)
2 tablespoons unsalted butter
3 eggs, separated
Kernels from 1 ear of corn or 3/4 cup frozen corn optional
2 jalapeños, seeded if desired and minced
2 ounces Gruyère cheese, grated 1/2 cup optional

Steps:

Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.
Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.
One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.
In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 270 milligrams, Sugar 4 grams, TransFat 0 grams