"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Monday, January 13, 2014

green chile spoon bread

Spoonbread. Some might consider it soggy cornbread, others a casserole gone bad. I, however, think it is delicious. Super easy to make, spoonbread can be a great "blank canvas" for an imaginative flavor profile. While I went for a southwestern flair,I've seen ingredients that run the gamete from pumpkin to swiss cheese to roasted red peppers to chives. Live it up!

Yield: One 9 by 13 pan
220 calories per serving, if divided into 16 portions
Active time: 5 minutes
Total time: 40 minutes

1¾ cups all-purpose flour
1/2 cup cornmeal or polenta
1/2 cup instant mashed potato flakes (I wanted the spoonbread to be a little more creamy, but you can easily cut this this ingredients out and simply use 1 cup of cornmeal.)
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pepper
1¼ cups milk
1/2 cup vegetable oil
1 large egg

1. In a medium bowl, combine all the ingredients and stir well to combine.

2. Pour into a a 9 by 13 pan.

3. Bake at 375 until golden brown, until the edges begin to pull away from the sides of the pan and when a toothpick inserted into the center comes out clean, about 30-35 minutes.

Original recipe found here.

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