Portioned corn spoonbread
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 102, total fat 2 G., saturated fats 0 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 47 mg, sodium 163 mg, sugar 1 G.
Calories 102, total fat 2 G., saturated fats 0 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 47 mg, sodium 163 mg, sugar 1 G.
Spoonbread is a soft, pudding-like cornbread popular in the Southern United States, typically served as a side dish. This recipe features individual loaves baked in a muffin tin. They're packed with rich corn flavor, savory notes of green onions and smoky chipotle peppers. Serve them for dinner, and toast any leftovers (if you have any!) for breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup yellow cornmeal
- 0.5 cups premium flour
- 3 large eggs, separate the whites from the yolks
- 1 teaspoon coarse salt
- 1/4 tsp baking powder
- 1 can (400 g) of canned creamed corn
- 2 green onions, chopped
- 1 small chipotle pepper in adobo sauce, finely chopped
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Recipes with similar ingredients: corn flour, eggs, corn, chipotle peppers in adobo sauce, green onions, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Spray each cavity of a 12-cup muffin pan with cooking spray.
- In a small bowl, combine the cornmeal, wheat flour, salt, and baking powder. In a large bowl, combine the creamed corn with the egg yolks. Add the cornmeal mixture, green onions, and chipotle peppers. In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg whites into the cornmeal batter to make it fluffier, then fold in the remaining beaten egg whites until there are no white streaks in the batter.
- Spoon the batter into the muffin tins, filling them to the top, and bake until golden brown, 20-25 minutes. Cool the muffins in the muffin tins for 5 minutes. Run a thin spatula around the edges of each muffin to loosen it from the muffin tin, then remove from the muffin tin. Serve the spoonbread warm or at room temperature.
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