Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Lowfat milk
- 2 Tbsp. Butter
- 1 tsp Salt
- 1 Tbsp. Sugar
- 1 c. Cornmeal
- 3 x Large eggs, well beaten
- 1 1/2 c. Leftover chili
- 1 c. Cheddar or possibly Montery Jack cheese (shredded)
- 1 dsh Caynenne
Directions
- In a medium heavy saucepan, combine lowfat milk, butter salt, sugar, and cayenne.
- Heat over moderate heat till small bubbles appear around the edge. Slowly stir the cornmeal into the lowfat milk mix, whisking as you pour to avoid lumps. Continue to cook, stirring, till the mix is smooth and thickened.
- Remove from heat and let cold slightly. Stir the beaten Large eggs into the cornmeal mix, whisking thoroughly. Preheat the oven to 350 degrees F.
- Pour half of the cornmeal mix into buttered 2-qt casserole. Spoon the chili in small spoonfuls all over the batter. Sprinkle the cheese proportionately over the chili. Pour the remaining batter over all. Bake the spoonbread for 35 to 45 min, till the top is puffed, hard, and lightly browned. Let stand a few min before serving.
- Serves 4.
- Note: Canned chili may be used in place of the leftover chili.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
