Southwestern Spoon Bread with Avocado Salsa

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.

Yield:

Makes 4 to 6 side-dish servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Mickey Strang, McKinleyville, California,

April 2002