See more
Spoonbread With Simple Chorizo

Spoonbread With Simple Chorizo

Southern Living OCTOBER 2004

  • Yield: Makes 8 servings
  • Cook time: 5 Minutes
  • Prep time: 20 Minutes
  • Stand: 20 Minutes
  • Bake: 30 Minutes


  • 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


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

Place cornmeal in a large bowl.

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.

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

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.

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