Jalapeno And Cheddar Cornmeal Spoonbread
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
Preheat grill to medium-high heat
3
Rub ears of corn with oil and season with salt and pepper
4
Grill over medium-high heat 10-15 minutes, turning occasionally
5
When cool enough to handle, carefully cut kernels off cobs with a sharp knife
6
Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal
7
In a large saucepan, heat milk with some salt and pepper to just boiling
8
Gradually whisk in one cup of cornmeal
9
Cook over heat for 2 minutes, whisking constantly
10
Pour into a large mixing bowl and set aside to cool off a little
11
Meanwhile, beat egg whites with an electric mixer until stiff peaks form
12
When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks
13
Stir in cheese and nutmeg
14
Fold egg whites into corn mixture and turn into buttered dish
15
Bake 45 minutes until puffed and golden