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Green Chili Spoon Bread Recipe
|Milk||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Diced green bell pepper||3 Tablespoon|
|Diced red bell pepper||3 Tablespoon|
|Diced poblano pepper||2 Tablespoon|
|Diced serrano chile peppers||1 Teaspoon|
|Roasted garlic puree||2 Teaspoon|
|Fresh corn/Canned white shoepeg corn||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
Serving size: Complete recipe
Calories 1721 Calories from Fat 856
% Daily Value*
Total Fat 97 g148.9%
Saturated Fat 51.5 g257.5%
Trans Fat 0 g
Cholesterol 880.3 mg
Sodium 3310.1 mg137.9%
Total Carbohydrates 186 g61.9%
Dietary Fiber 19.4 g77.5%
Sugars 65.9 g
Protein 43 g86.6%
Vitamin A 230% Vitamin C 182.4%
Calcium 45.7% Iron 62.9%
*Based on a 2000 Calorie diet
Combine milk and water in large saucepan; bring to boil.
Let boil for 2 minutes, then reduce heat and add cornmeal a little at a time, whisking until smooth.
Remove from heat and add salt, pepper and butter.
Mix thoroughly, then mix in all remaining ingredients, except eggs.
Let mixture cool slightly and whisk in egg yolks.
Beat egg whites to soft peaks and gently fold in.
Pour mixture into lightly oiled baking dish and place inside a larger pan.
Add very hot water to a depth of 1 inch in the large pan.
Bake approximately 1 hour.(Done when knife in center comes out clean.)