Jazz up your traditional spoon bread recipe by making it southwest-style! This southwestern spoon bread is the perfect side dish for a summer BBQ!
I love spoon bread. I love it so much. It’s one of those Thanksgiving side dishes that gets me super excited for Thanksgiving. I decided to put a southwest spin on it this time. It’s a fact that cornbread is the perfect side dish for a spring or summer BBQ, and spoon bread is not terribly different from cornbread except that it takes on more a of a souffle-like quality. The southwestern vibe of this spoon bread really makes it the perfect spring dish, so all you need is a good bread maker, you could find at the best bread maker review of 2018 here. It has a lot of freshness going on from the jalapeño and corn and it is amazing when it is paired with BBQ chicken and potato salad. This one is a winner you guys!
This is one of my favorite recipes to serve for a spring or summer picnic. Make it for Memorial Day weekend. You won’t regret it and neither will your guests!
Beer While recipe tends to be a fall side dish, especially around Thanksgiving, I feel that this southwest version makes it the perfect side dish for a spring or summer BBQ. I think that a saison/farmhouse ale would be the perfect pairing for this spoon bread. You can definitely go the IPA route, and it would totally work because it has a tinge of heat and hoppier beers pair perfectly with spicy foods. I decided to go with a saison for this spicier dish because I love the way a saison pairs with the corn. It’s bright and refreshing and really enhances the overall flavor of the dish.
Southwestern Spoon Bread
- 4 cups whole milk
- 1 1/3 cups coarse-ground cornmeal
- 1 1/2 tsp salt
- 1 cup creamed corn
- 1/3 cup sliced green onions
- 1/4 cup cold unsalted butter cubed
- 3 eggs yolk separated from whites
- 1/2 cup whole kernel corn
- 1 jalapeno pepper finely minced
- 1/2 tsp dry oregano
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 cup grated monterey jack cheese + 2 tablespoons
- chopped parsley (garnish)
- Preheat oven to 375 degrees F. Grease a 10-12 inch cast iron pan (or baking dish) with nonstick spray. Set aside.
- Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring it to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
- Transfer cornmeal mixture to a large bowl. Stir in creamed corn, green onion and butter. Add the egg yolks one at a time, stirring after each one.
- Now add the corn kernels, minced pepper, oregano, chili powder, ground cumin and 1/2 cup of Monterey jack cheese.
- Beat the egg whites until stiff peaks form. Fold egg whites into the warm cornmeal mixture. Spread batter evenly in the prepared pan. Top with remaining 2 tablespoons of Monterey jack cheese.
- Bake at 375 degrees F until light, puffed, and golden brown, about 30 minutes. Serve Immediately!