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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 39%
  • Protein: 8.9g
  • Fat: 10g
  • Saturated fat: 2.2g
  • Carbohydrate: 27g
  • Fiber: 3.1g
  • Sodium: 1146mg
  • Cholesterol: 143mg

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
  • Avocado salsa

Preparation

  1. 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. 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. 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.
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