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    You are in: Home / Recipes / Jalapeño Spoon Bread Recipe
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    Jalapeño Spoon Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Hey Jude's Note:

    I'm on a Mexican craze lately and couldn't resist this recipe. The spicy jalapeños with the cumin, corn and cheddar cheese is delectable! This turns out like a pudding/bread. Adapted from a Sunset recipe.

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    Units: US | Metric


    1. 1
      Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
    2. 2
      In another bowl, combine garlic salt, baking powder, cumin and cornmeal; add to egg mixture with 1 cup of the cheese; stir to blend.
    3. 3
      Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
    4. 4
      Bake in a 350°F oven until golden brown, about 40-50 minutes.
    5. 5
      To serve, spoon out of pan.

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    Ratings & Reviews:

    • on February 07, 2007


      We really enjoyed this one. Despite the 4 jalapenos I added, it was not especially spicy (I was very careful to leave out all of the seeds). The texture of this spoonbread was more soft than I am accustomed to (definitely more a pudding than a bread)...but that's not a complaint! Thanks for sharing such an easy and tasty recipe.

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    Nutritional Facts for Jalapeño Spoon Bread

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 469.5
    Calories from Fat 258
    Total Fat 28.7 g
    Saturated Fat 10.3 g
    Cholesterol 110.0 mg
    Sodium 856.8 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 3.7 g
    Sugars 6.1 g
    Protein 15.7 g

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