Southwestern Spoon Bread with Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mickey Strang likes to serve this custardy casserole as an entrée for brunch or a light lunch or as a side dish for her husband's chili con carne. Ingredients:
2 teaspoons salt |
1 cup yellow cornmeal |
4 large eggs |
1 cup buttermilk |
1 can (4 oz.) diced green chilies |
1 1/2 teaspoons chili powder |
avocado salsa |
Directions:
1. In a 2- to 3-quart pan over high heat, bring 2 1/2 cups water and the salt to a boil. Gradually whisk in cornmeal and stir until mixture is thick and smooth, about 1 minute. Remove from heat.
2. In a bowl, beat eggs and buttermilk just to blend. Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.
3. Bake in a 400° regular or convection oven until top is browned and a wooden skewer inserted in the center comes out clean, about 35 minutes. Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.
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