Jalapeno Spoon Bread

The theme for the next Weekend Cookbook Challenge is vintage recipes. Carla of Chocolate Moosey is the host this month and she is asking for recipes dated before 1980. Inspired by the theme, I decided to make a Jalapeno Spoon Bread. Spoon bread is a classic Southern recipe consisting of cornmeal, milk, butter and eggs. It has a custard-like texture and is perhaps best described as a cornbread pudding. I served this with a soup and salad, but it would also make a fine breakfast dish.

Jalapeno Spoon Bread

3 cups of milk
1 cup of cornmeal
2 jalapeno peppers, finely chopped
1 tablespoon of butter
1 teaspoon of sugar
1 teaspoon of sea salt
1/4 teaspoon of baking powder
3 eggs, separated

Grease a 8-inch baking pan or dish.

In a heavy saucepan, heat the milk over medium heat until it almost reaches a boil. Reduce the heat and stir in the cornmeal and jalapenos. Cook for 5 minutes, stirring constantly. Remove the pan from the heat and stir in the butter, sugar, salt and baking powder. Beat the egg yolks together and stir into the pot, mixing well. Beat the egg whites until soft peaks form. Fold into the cornmeal, milk mixture until well combined.

Transfer the mixture to the prepared pan and bake in a 350 degree oven for 45 minutes or until the bread is browned and puffy. Serve warm or cool, using a spoon to serve.

Serves 6.