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!
Slow Cooker Barbecue Chicken Tacos
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. 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.
1/2 cup grated Monterey jack cheese + plus 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!