Products used in this recipe
Roasted Jalapeño Corn Spoon Bread
Yield: 12 Servings (4-1/2 oz.)
Yield: 12 Servings (4-1/2 oz.)
So, you need a versatile, easy-to-make side that pairs with salads, soups, and works well on in-house and takeout menus? OK, here you go!
| Ingredient | Weight | Measure |
|---|---|---|
| Cream cheese, softened | 8 oz. | 1 cup |
| Sugar, granulated | 1 oz. | 2-1/4 Tbsp. |
| Milk | 8 fl. oz. | 1 cup |
| Butter, melted | 1 oz. | 2 Tbsp. |
| Kosher salt | 2 tsp. | |
| Cayenne pepper | 1/4 tsp. | |
| Black pepper, ground | 1/4 tsp. | |
| Eggs, beaten | 2 each | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 20 oz. | 1/2 bag |
| Cornmeal | 8 oz. | |
| Monterrey Jack cheese, shredded | 4 oz. | 1 cup |
| Green onion, thinly sliced | 1 oz. | 1/4 cup |
Preparation Instructions:
- Step 1
- Preheat oven to 325˚F.
- Step 2
- In a mixing bowl using the paddle attachment, combine the cream cheese and sugar until light and creamy. Slowly add the milk, butter, salt and peppers. Gradually beat in the eggs until well combined. Stir in the corn and jalapeño blend, cornmeal and cheese.
- Step 3
- Pour mixture into a greased half-sized hotel pan. Bake for 40-45 minutes until firm and a toothpick inserted in the center comes out clean. Garnish with green onions.
