Holiday Spoonbread Recipe

Name: Holiday Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. unsalted butter; 1 md. size ancho chili, cored, seeded, and chopped; 1 red bell pepper, cored, seeded, and chopped; 1 tsp. ground cumin; 2 cups water; 1 tsp. salt; 1 cup cornmeal; 2 cups milk; 4 lg. eggs; 2 tsp. baking powder

Servings: persons

1 tbsp. unsalted butter
1 md. size ancho chili, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
1 tsp. ground cumin
2 cups water
1 tsp. salt
1 cup cornmeal
2 cups milk
4 lg. eggs
2 tsp. baking powder

1
Preheat the oven to 425F.
2
Butter a 2 quart casserole.
3
In a large saucepan, heat the butter and add the ancho chili and red pepper; cook over medium heat for 2 to 3 minutes, until the vegetables are bright colored.
4
Add the cumin, water, salt, and cornmeal.
5
Cook, whisking, until thickened.
6
Remove from the heat, then whisk in the milk, eggs, and baking powder.
7
Turn into the casserole.
8
Bake for 25 minutes, until puffy.
9
Serve hot with melted butter passed on the side, if desired.
10
The Great Holiday Baking book

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp. unsalted butter, 1 md. size ancho chili, cored, seeded, and chopped, 1 red bell pepper, cored, seeded, and chopped, 1 tsp. ground cumin, and more.

Yes, Holiday Spoonbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Holiday Spoonbread

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