This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Moist, sweet corn spoon bread is made even better with the Southwest flavors of pepper jack cheese and green chilies. Easy and quick to prepare, this dish is great to make-ahead but easy enough to let the kids mix it up at the last minute.
Southwest Corn Spoon Bread
Start-to-Finish: 1 hour 15 minutes
Hands-On Time: 30 minutes
Serves 8 to 10
- 3 green onions, thinly sliced
- 2 cups frozen white or shoe peg corn, thawed
- 1 clove garlic, minced
- 2 Tbsp. olive or vegetable oil
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp. sugar
- 1 1/2 tsp. salt
- 1 cup yellow or white cornmeal
- 1/4 cup unsalted butter
- 3 large eggs, beaten
- Freshly ground black pepper to taste
- 4 oz. grated Pepper Jack cheese (about 1 cup)
- 1 7 oz. can green chilies, drained
- Preheat oven to 350° F.
- On a large cutting board, thinly slice the onions and mince the garlic.
- Heat a 12-inch heavy skillet over medium-high heat and add the oil to the pan. When the oil is hot, add the onions, corn and garlic and sauté the vegetables for 3 minutes or until the onion is softened.
- Stir in the milk, cream, sugar and salt over medium heat until it comes to a simmer. Briskly whisk the cornmeal into the simmering milk in a fine stream. Continue to whisk until the mixture thickens, about 30 seconds. Remove from heat and stir in the butter. Cool for 5 minutes.
- Quickly stir in the eggs, a few grinds of pepper, cheese and green chilies. Transfer the skillet to the preheated oven and bake until golden and set, about 45 minutes. Serve warm.
Extra Tasty: For more flavor and color stir in 3/4 cup chopped roasted red pepper. For kick stir in 1 tablespoon hot sauce.
Make-ahead: The corn spoon bread can be assembled a day ahead, kept covered and refrigerated and then baked directly from the refrigerator. Just add 5 or 10 minutes to the baking time.