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Southwestern Spoon Bread with Avocado Salsa





Yields
Makes 4 to 6 side-dish servings

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.

 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
  Avocado salsa
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories231
% Daily Value *
Total Fat 10g13%

Saturated Fat 2.2g12%
Cholesterol 143mg48%
Sodium 1146mg50%
Total Carbohydrate 27g10%

Dietary Fiber 3.1g12%
Protein 8.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.