Southwest Spoon Bread

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Day 131.

Mmm spoon bread, does it get any tastier? Miz Helen may be my favorite cook in the “blogosphere.” That may sound weird since she’s a big fan of the meaty stuff, but I just love her recipes. They’re simple, but unique. And she seems like she’s willing to try a lot of different things.

Her Southwestern fare is super awesome. I absolutely loved her tamales, which I made into Tamales. I think this spoon bread is sure to be another hit.

Vegetarian Southwest Spoon Bread
Adapted from Southwest Spoon Bread.

Ingredients

1 medium onion, chopped (I used a red onion)

6 cloves garlic, minced

2 C milk

2.5 C vegetable stock*

1.5 C cornmeal

5 C cheese, shredded (I used Mexican and pepper jack)

7 oz. can of green chiles, chopped

1/2 C maple syrup (optional)

2 tsp. salt

2 Tbsp. Cilantro fresh or dried

6 egg yolks beaten

6 egg whites beaten stiff to peak

2 ears of corn, roasted like in this recipe, or 1.5 C corn

*TIP: For “meatier” homemade vegetable stock I mix 2 Tbsp. nutritional yeast into 2.5 C vegetable stock made in the slow cooker from my vegetable scraps. Cook scraps and about 6 C water with a bit of House seasoning on low for 8 hours. Strain through a sieve or cheesecloth.

Directions

In a large saucepan add, onion, garlic, milk and stock. Bring to a boil and slowly add the cornmeal, stirring constantly. Cook on medium heat until mixture becomes thick and stiff, take off the heat and pour into large mixing bowl. Add the cheese, green chiles, salt, cilantro and maple syrup. Mix well until all the ingredients are blended well.

Pour a little of the cornmeal mixture into the egg yolks to temper the eggs and mix, then pour the egg yolks into the cornmeal mixture and mix well. Place 1/3 of the egg whites in the cornmeal mixture and fold in 1/3 of the egg whites at a time until they have all been incorporated into the cornmeal mixture. Blend in about half the corn. Spray a 9 X 13 baking dish with oil. Pour the mixture into the baking dish. Top with remaining corn.

Bake at 350 for 15 minutes, turn heat down to 325 and cook for another 1 hour uncovered.

Serve warm or cold.

The Results
I left out the maple syrup because I wasn’t sure how I would like that in with my chiles. I like a savory spoon bread, I guess. But this is super yummy. It’s surprisingly eggy for the amount of other ingredients mixed in. I thought the onion and chile would be more prominent, but this is super delicious. My husband called it frittata bread.

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, Gold Star Wednesday and No Whine Wednesday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.