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Southwestern Spoon Bread with Avocado Salsa

Yield Makes 4 to 6 side-dish servings
Mickey Strang likes to serve this custardy casserole as an entrée for brunch or a light lunch or as a side dish for her husband's chili con carne.


  • 2 teaspoons salt
  • 1 cup yellow cornmeal
  • 4 large eggs
  • 1 cup buttermilk
  • 1 can (4 oz.) diced green chilies
  • 1 1/2 teaspoons chili powder
  • Avocado salsa

Nutrition Information

  • calories 231
  • caloriesfromfat 39 %
  • protein 8.9 g
  • fat 10 g
  • satfat 2.2 g
  • carbohydrate 27 g
  • fiber 3.1 g
  • sodium 1146 mg
  • cholesterol 143 mg

How to Make It

  1. In a 2- to 3-quart pan over high heat, bring 2 1/2 cups water and the salt to a boil. Gradually whisk in cornmeal and stir until mixture is thick and smooth, about 1 minute. Remove from heat.

  2. In a bowl, beat eggs and buttermilk just to blend. Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.

  3. Bake in a 400° regular or convection oven until top is browned and a wooden skewer inserted in the center comes out clean, about 35 minutes. Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.