Mexicali Spoon Bread
Mexicali Spoon Bread
This flavorful spoon bread is similar to a cornmeal pudding.
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25 min
Prep Time
1 hr 15 min
Total Time
8
servings Ingredients
2 cups milk
1 cup yellow cornmeal
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon baking powder
12 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
How to make
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STEP 1
Heat oven to 350°F.
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STEP 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.
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STEP 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.
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STEP 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.
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STEP 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.
Tip #1
- Substitute gluten-free baking powder when making this recipe gluten-free.
Tip #2
- Learn about gluten-free baking.
180 Calories
6 Fat (g)
90 Cholesterol (mg)
430 Sodium (mg)
24 Carbohydrates (g)
2 Dietary Fiber
7 Protein (g)
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