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Chile Cheese Spoonbread




Source of Recipe


internet






List of Ingredients



• 1 cup white or yellow self-rising cornmeal
  
• 2 tablespoons butter or margarine, room temperature
  
• 1 1/2 cups water
  
• 1/4 cup half-n-half
  
• 2 large eggs, separated
  
• 1 teaspoon salt
  
• 1/8 teaspoon ground cumin
  
• 1 tablespoon chopped fresh oregano OR...one (1) teaspoon dried
  
• 3 New Mexico chiles, roasted, peeled, seeded, diced...OR...1 can (4 ounces) chopped/diced green chiles
  
• 1 green onion, minced
  
• 2 tablespoons diced pimento
  
• 1 cup grated longhorn cheese, divided
  
• 1 teaspoon sugar
  






Instructions



1. Preheat oven to 350 degrees. Grease a 6 to 8 cup shallow casserole dish; set aside.
   
   
2. In a large bowl, place cornmeal and butter/margarine.
   
   
3. Bring water to boil. Pour into cornmeal; stir until blended. Stir in half-n-half, egg yolks, salt, red pepper, cumin and oregano. Blend in chiles, onion, pimento and 1/2 cup cheese.
   
4. In a medium bowl, beat egg whites until soft peaks form. Sprinkle in sugar; continue beating until stiff but not dry.
   
5. With a spatula, stir half of the beaten whites into cormeal mixture. Fold in remaining egg whites.
   
6. Pour batter into prepared dish. Sprinkle with 1/2 cup cheese.
   
7. Bake 20 minutes at 350 degrees or until slightly puffy. Serve warm.
   
   






Final Comments


YIELD: 4 to 5 servings