Mexicali Spoon Bread

Mexicali Spoon Bread
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This flavorful spoon bread is similar to a cornmeal pudding.
25 min
Prep Time
1:15
Total Time
8 servings

Ingredients

2 cups
milk
1 cup
yellow cornmeal
2 tablespoons
Land O Lakes® Butter, softened
1 teaspoon
baking powder
1/2 teaspoon
salt
3
large Land O Lakes® Eggs, separated
1 (11-ounce) can
whole kernel corn with red and green peppers, drained
1 tablespoon
chopped jalapeño chile pepper

Directions

  1. Heat oven to 350°F.
  2. Combine 1 1/2 cups milk and cornmeal in 3-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until all milk is absorbed and mixture is thickened.
  3. Remove from heat. Add butter, baking powder and salt; mix well. Beat in remaining milk and egg yolks with whisk until smooth. Stir in corn and jalapeño chile.
  4. Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cornmeal mixture until no lumps remain.
  5. Pour mixture carefully into 2-quart greased casserole dish. Bake 50-55 minutes or until golden brown and top springs back when touched lightly in center.

Recipe Tips

- Substitute gluten-free baking powder when making this recipe gluten-free.

- Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories
180
Cholesterol
90mg
Carbohydrates
24g
Protein
7g
Fat
6g
Sodium
430mg
Dietary Fiber
2g

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