Southwestern Spoon Bread with Avocado Salsa
Mickey Strang likes to serve this custardy casserole as an entrée for brunch or a light lunch or as a side dish for her husband's chili con carne.
How to Make It
Step 1
1
In a 2- to 3-quart pan over high heat, bring 2 1/2 cups water and the salt to a boil. Gradually whisk in cornmeal and stir until mixture is thick and smooth, about 1 minute. Remove from heat.
Step 2
2
In a bowl, beat eggs and buttermilk just to blend. Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.
Step 3
3
Bake in a 400° regular or convection oven until top is browned and a wooden skewer inserted in the center comes out clean, about 35 minutes. Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.
Ingredients
2 teaspoons salt
1 cup yellow cornmeal
4 large eggs
1 cup buttermilk
1 can (4 oz.) diced green chilies
1 1/2 teaspoons chili powder
Directions
Step 1
1
In a 2- to 3-quart pan over high heat, bring 2 1/2 cups water and the salt to a boil. Gradually whisk in cornmeal and stir until mixture is thick and smooth, about 1 minute. Remove from heat.
Step 2
2
In a bowl, beat eggs and buttermilk just to blend. Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.
Step 3
3
Bake in a 400° regular or convection oven until top is browned and a wooden skewer inserted in the center comes out clean, about 35 minutes. Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.
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