Chipeta spoon bread recipe
Chipeta Spoon Bread recipe
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Recipe intro
The Chipeta spoon bread recipe is a delightful Southern dish that combines the creamy texture of cornmeal with the richness of eggs and cheese. This classic recipe is named after Chipeta, a prominent Native American woman known for her culinary skills. The dish is easy to make and can be enjoyed as a side dish or a comforting main course. With its fluffy and savory flavors, this spoon bread is perfect for family gatherings and special occasions.Keywords: Chipeta, spoon bread, Southern, cornmeal, cheesy, comfort food.
Chipeta spoon bread recipe details
- Ingredients:
- 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.
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