Spoonbread is a super-quick alternative to cornbread dressing — and it's easy enough for weeknights. Look for hatch chiles, prevalent in the Southwest, for a robust pepper flavor. Stir in 1 cup grated Cheddar for a richer cheesy dish.

Read More

Advertisement - Continue Reading Below

Yields: 10 serving(s)

Prep Time: 15 mins

Total Time: 55 mins

Ingredients

• 2 tsp.

  vegetable oil

• 1 c.

  stone-ground yellow cornmeal

• 1/2 c.

  all-purpose flour

• 2 tbsp.

  sugar

• 2 tsp.

  baking powder

• 1 tsp.

  salt

• 1/2 tsp.

  freshly ground pepper

• 3 c.

  fresh yellow corn kernels

• 1

  small jalapeño, seeded and finely minced

• 1 1/4 c.

  buttermilk

• 1 c.

  cream

• 3

  large eggs

• 1

  (4-ounce) can mild green chiles

Directions

• Step 1Preheat oven to 375°F. Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños. Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients. Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
• Step 2Bake at 375°F for 40 to 45 minutes or until golden brown and set.

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8s7HCoqeeq1%2BWgnmDkWihmqSRpbKvu4ygqZ6dnmKwqbXLnmSsqJ%2Bku6O%2BxJqbZqqVmLaxsYyco7FpYWaBcA%3D%3D