Southwestern Corn Spoon Bread

Southwestern Corn Spoon Bread

When I chose this recipe for the Bread Bible Alpha Bakers, my intention was to find something that would make a great addition to the American Thanksgiving table and for the holiday table, in general. I worried a little that it wasn’t a loaf that the Alpha Bakers were so accustomed to, but variety is the spice of life, and the Spoon Cornbread certainly fit the bill. The spicy and smokey Chipotle in Adobe sauce intensified the corn flavour, giving the bread a real wintery feel. Not only was it quick and easy, it was super delicious. I could easily see this next to a turkey or ham with gravy and all the other fixings.  Here's my experience:

THE FILLING: This was as easy as motherhood and apple pie (wink), however taking pictures of cooking onions, red pepper roasting, green cilantro and other savory ingredients was all new to me—different color palette and all. 

Roasting red pepper

Fresh Cilantro

Sauteing onions

The filling without the cilantro

MIXING THE BATTER: This was quick and easy. The most time consuming thing was to take everything out of the cabinets and put it all back. The one egg white seemed to take forever to whip into stiff peaks. The egg white wasn’t old, so I don’t know why it took so long. I whipped it to a soft peak instead.

The dry ingredients

Whipping and whipping the egg white.

Egg whites at a soft peak

Mis-en-place

Adding the soft egg whites

Folding in the cheese

BAKE THE SPOON BREAD: It baked up like a charm. I checked the temp within the prescribed time, and it was good to go. 

Southwestern Corn Spoon Bread hot out of the oven.