Holiday Spoon Bread Recipe

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Ingredients:

Serving

1 tbsp unsalted butter
1 medium 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 large eggs
2 tsp baking powder

Directions:

Preheat the oven to 425°F.
Butter a 2-quart casserole.
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.
Add the cumin, water, salt, and cornmeal.
Cook, whisking, until thickened.
Remove from the heat, then whisk in the milk, eggs, and baking powder.
Turn into the casserole.
Bake for 25 minutes, until puffy.
Serve hot with melted butter passed on the side, if desired.
The Great Holiday Baking book.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	130.22 Kcal (545 kJ)
Calories from fat	41.45 Kcal
		% Daily Value*
Total Fat	4.61g	7%
Cholesterol	98.04mg	33%
Sodium	360.75mg	15%
Potassium	321.53mg	7%
Total Carbs	16.5g	5%
Sugars	3.78g	15%
Dietary Fiber	1.31g	5%
Protein	6.37g	13%
Vitamin C	14.8mg	25%
Vitamin A	0.4mg	13%
Iron	7.5mg	42%
Calcium	153.5mg	15%

Amount Per 100 g
Calories	71.05 Kcal (297 kJ)
Calories from fat	22.61 Kcal
		% Daily Value*
Total Fat	2.51g	7%
Cholesterol	53.49mg	33%
Sodium	196.82mg	15%
Potassium	175.42mg	7%
Total Carbs	9g	5%
Sugars	2.06g	15%
Dietary Fiber	0.71g	5%
Protein	3.48g	13%
Vitamin C	8.1mg	25%
Vitamin A	0.2mg	13%
Iron	4.1mg	42%
Calcium	83.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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