Chipeta spoon bread

Chipeta Spoon Bread recipe

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2 cups milk
1 cup yellow cornmeal
1 cup milk
2 Tablespoons butter
1 teaspoon salt
1 teaspoon baking powder
3 eggs, separated
1 cup chopped green chiles (canned)


In a saucepan, stir 2 cups milk into cornmeal. Cook, stirring constantly until very thick. Stir in 1 cup milk, butter, and baking powder. Stir about 1 cup of this mixture into beaten egg yolks. Return all to saucepan. Gently fold in egg whites (stiffly beaten) and chiles. Remove from heat. Bake in a 235-degree oven for 50 minutes in greased, 2-quart casserole (loaf pan). Immediately slice and serve with butter and green chile taco sauce and fried eggs on the side.

Option: grate cheddar cheese over sauce.

Tags: recipe, Chipeta spoon bread, cooking, diy