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  1. #1
    Deal GURU
    Join Date
    Mar 2009

    Default Mexican Spoonbread

    Mexican Spoonbread

    1 cup mashed Sweet Potato
    1/4 teaspoon ground Cumin
    1/2 teaspoon Salt
    1/4 teaspoon freshly ground Black Pepper

    4 fresh Poblano Peppers (or 2 cups roasted, peeled, seeded and chopped other green chiles)
    2 tablespoons Olive Oil
    1/2 large Onion, diced
    2 cloves Garlic, minced

    1 1/2 cups Milk
    1 1/2 cups Chicken Broth
    1 1/2 cups ground Cornmeal
    4 Tablespoons Butter, softened

    4 Egg Yolks
    1 1/2 teaspoons Baking Powder
    1 teaspoon Salt
    1/2 cup shredded Monterey Jack Cheese or mixed shredded cheese

    6 Egg Whites
    1/4 cup shredded Monterey Jack Cheese or mixed shredded cheese

    Cook a whole sweet potato in the oven at 400 degrees F. Peel and mash. Put one cup of the mashed sweet potato in a small bowl mix in the cumin, 1/2 teaspoon salt and the black pepper. Set aside.

    Preheat oven to 375 degrees F. Generously butter a 13-by-9-inch baking dish or a large souffle dish.

    Place chiles over an open flame or under an oven broiler, and char, turning frequently, until blackened on all sides. Cool, then peel and seed the chiles, and cut them into 1/2-inch by 1-inch strips.

    While the peppers are roasting, heat oil in a frying pan over medium heat and saute onions and garlic until onions are softened and translucent, about 5 minutes. Stir the onion mixture and the peppers together and set aside.

    Combine milk and broth in a medium saucepan over medium heat. Heat the mixture until it is just about to boil. Whisk in the cornmeal in a steady stream, and continue to whisk constantly until mixture is smooth and thickened, about 2 minutes. Remove from heat and transfer to a large bowl. Mix in softened butter and sweet potato mixture while the cornmeal is still hot. Set aside and cool to room temperature.

    Beat the egg yolks lightly then whisk into the cornmeal mixture along with the baking powder and 1 teaspoon salt. Fold in the onion and pepper mixture, and 1/2 cup of shredded cheese.

    In a clean bowl of a stand mixer, whip egg whites until stiff peaks form. First fold in only a quarter of the egg whites, then fold in the rest. Spoon batter into the prepared dish, and sprinkle 1/4 cup cheese evenly over the top. Bake until golden and puffy, about 45 minutes.

    Note: If you have some of the mashed sweet potato left over use it in another recipe.

    Enjoy! Thanks; Virginia

  2. The Following 6 Users Say Thank You to Virginia For This Useful Post:

  3. #2
    Budget101 Done Digging tsgal's Avatar
    Join Date
    Sep 2008
    Blog Entries

    Default Re: Mexican Spoonbread

    Looks like a good recipe here Virginia. Has alot of ingredients to it. Thanks for sharing it.

    Wisdom is doing now what you will be happy with later on.

  4. #3
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    Default Re: Mexican Spoonbread

    This sounds very yummy! Thanks!!!

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