Spoon Bread

5 Ea. Pablanos, small dice

4 Ea. Yellow peppers, small dice

4 Ea. Red Peppers, small dice

2 Ea. Red onion, small dice

4 Ea. Pasilla chilies or jalepenos, small dice

10 Cups Raw corn, shaved

1 Oz. Butter 1 Tblsp.

Cayenne pepper

4 Tblsp. Sugar

5 Tbsp. Salt

3 Tblsp. Pepper

1 Gal. Milk 1 Gal.

Heavy cream

3 Lbs. Corn meal

20 Ea. Egg yolks

5 Cups Buttermilk

2 Cups Egg whites

 

Sweat peppers, onions, corn and chilies in butter. Add spices. Add milk and cream. Bring to a boil. Reduce heat. Add corn meal. Cook for 5 minutes. Remove from heat. Whisk together egg yolks and buttermilk. Temper yolk mixture, and add back to base. Divide onto 3 2-inch full pans sprayed with pan spray. Remove half of one of the trays into a bowl and break into small pieces. Leave at room temperature. Whip egg whites to soft peaks, and fold into base. Bake 20 minutes or until golden brown.

 

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