Mexican Spoon Bread Recipe - Cooking Index
Mexican Spoon Bread Recipe - Cooking Index
| 3/4 cup | 120g / 4.2oz | Dried black beans |
| Water | ||
| 4 | Eggs | |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 1/2 cup | 118ml | Cold water |
| 2 teaspoons | 10ml | Salt |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Butter - for greasing |
| 1 cup | 237ml | Buttermilk |
| 1 cup | 146g / 5.1oz | Grated Cheddar cheese |
| Salsa - for serving | ||
| Sour cream - for serving |
Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.
Beat eggs well in small bowl; set aside. Put cornmeal in small bowl and pour in 1/2 cup cold water. Stir to moisten all bits of cornmeal. (This keeps cornmeal from lumping when you add it to boiling water.)
Bring 2 cups water to boil in 3-quart pot. Add salt to boiling water, then slowly add cornmeal. Reduce heat to medium and keep stirring constantly for 1 minute. It will look thick and yellow. Add 2 tablespoons butter, beaten eggs, buttermilk, cheese and reserved beans to cornmeal mixture and beat until smooth.
Smear bottom and sides of 1 1/2-quart casserole with 1 tablespoon butter, then pour bean-cornmeal mixture into it. Bake 40 minutes at 400 degrees until spoon bread appears to have set up and only slightly jiggles when shaken. (Using a potholder so as not to get burned, hold side of casserole and give it a shake.) If it doesn't appear to have set enough, bake 5 more minutes, then check again.
Remove from oven. Spoon out individual portions of spoon bread and put on plates. Serve with salsa and sour cream.
This recipe yields 6 servings.
Each serving: 305 calories; 1,047 mg sodium; 178 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 14 grams protein; 0.58 gram fiber.
Source:
The Los Angeles Times, 01-05-2000
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