The Breukelen Life

The Breukelen Life

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Jalapeño Spoonbread

November 27, 2011

I don’t make a ton of food for Thanksgiving. With it just being me, the parents and the occasional friend or two, I don’t let things get too out of control. I don’t want food for days and I’m realistic about the turkey size I need which is important.

With that being said, I do wish I had more of one thing left. My favorite dish from the day of and the leftovers that followed it was the jalapeño spoon bread from the New York Times, Recipes for Health.

I am slightly obsessed with Hill Country’s corn pudding and it was delightful to make this and realize it was very similar, minus the buttery stomach burn that happens an hour or two after eating.

The NYTs version was a light, fluffy dish. While it was best served hot out of the oven, it was also excellent the following days cold, reheated in the oven, or fried in a pan on the stove. I used local cornmeal, milk, and eggs (shop local people, its nice) while substituting the Gruyere for half Jarlsberg and half NY state cheddar. The corn was fresh from this summer, blanched and frozen in August. Next time I will add in a second jalapeño pepper for a tad more spice and possibly a splash of cayenne pepper.

Enjoy! (The variations below are directly from the NYT. You can see the full recipe here.)

Yield: 6 to 8 servings.

1 cup water
3/4 teaspoon salt
130 grams (1 cup) cornmeal, fine or medium, but not coarse
2 cups milk (1 percent or 2 percent)
2 tablespoons unsalted butter
3 eggs, separated
Kernels from 1 ear of corn or 3/4 cup frozen corn (optional)
2 jalapeños, seeded if desired and minced
2 ounces Gruyère cheese, grated (1/2 cup) (optional)

1. Preheat the oven to 350 degrees. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart soufflé dish or baking dish.

2. Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick. Remove from the heat and stir in the butter.

3. One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapeños.

4. In a medium bowl or in the bowl of an electric mixer (I used the whip attachment on my immersion blender), beat the egg whites on medium until they form stiff but not dry peaks. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest. Scrape into the prepared baking dish. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown. Serve at once. Chill leftovers.

Variation: If you don’t want the spice of the jalapeño, sauté a diced green bell pepper in a tablespoon of olive oil until tender and stir into the cooked cornmeal instead of the jalapeño.


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1 notes

  1. A Sensual Sunday (on Saturday) | The Breukelen Life reblogged this and added:

    […] and cranberries Roasted root vegetables Israeli salad Marinated butternut squash (Recipe to come!) Jalapeño corn spoon bread Goose fat potatoes Rosemary […]

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