ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spoonbread With Simple Chorizo

Prep time 20 mins
Cook time 5 mins
Stand time 20 mins
Bake time 30 mins
Yield Makes 8 servings

Ingredients

  • Simple Chorizo
  • 2 cups cornmeal
  • 4 cups milk
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 1 1/2 teaspoons salt
  • 4 large eggs, separated
  • 2 teaspoons baking powder
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

How to Make It

  1. Cook Simple Chorizo in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well. Set aside.

  2. Place cornmeal in a large bowl.

  3. Heat milk and garlic in a heavy-duty saucepan over medium-high heat (do not boil). Pour hot milk mixture over cornmeal, stirring until smooth. Add butter and salt, stirring until well blended; let stand 20 minutes.

  4. Lightly beat egg yolks. Add yolks, baking powder, cheese, and Simple Chorizo to cornmeal mixture, stirring until blended.

  5. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites gently into cornmeal mixture. Pour into a lightly greased 13- x 9-inch baking dish.

  6. Bake at 375° for 25 to 30 minutes or until lightly browned.