Jalapeño Spoon Bread

Submitted by Hey Jude

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 eggs
• 2 (16 ounce) cans cream-style corn
• 1 small onion, finely chopped
• 1 (2 1/2 ounce) can sliced ripe olives, drained
• 1⁄3 cup vegetable oil
• 4 -7 jalapeno chiles, stemmed, seeded, and finely chopped
• 1 teaspoon garlic salt
• 1 teaspoon baking powder
• 1⁄2 teaspoon ground cumin
• 3⁄4 cup yellow cornmeal
• 2 cups shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

directions

1. Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
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. Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
4. Bake in a 350°F oven until golden brown, about 40-50 minutes.
5. To serve, spoon out of pan.

Reviews

[Aunt Cookie]

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.