Southwestern Spoon Bread with Avocado Salsa

Name: Southwestern Spoon Bread with Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters buttermilk; 2 teaspoons chili powder; 4 larges eggs; 113 grams can diced green chilies; 4 servings Avocado salsa; 2 teaspoons salt; 237 milliliters yellow cornmeal

Southwestern Spoon Bread with Avocado Salsa

You can never have too many Mexican recipes, so give Southwestern Spoon Bread with Avocado Salsan a try. This recipe makes 4 servings with 272 calories, 12g of protein, and 9g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up cornmeal, salt, chilies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 2- to 3-quart pan over high heat, bring 2 1/2 cups water and the salt to a boil. Gradually whisk in cornmeal and stir until mixture is thick and smooth, about 1 minute.

Ingredients you will need

Cornmeal

Water

Salt

Equipment you will use

Whisk

Frying Pan

Remove from heat.

In a bowl, beat eggs and buttermilk just to blend.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Bowl

Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.

Ingredients you will need

Chili Powder

Cornmeal

Chili Pepper

Equipment you will use

Baking Pan

Whisk

Bake in a 400 regular or convection oven until top is browned and a wooden skewer inserted in the center comes out clean, about 35 minutes.

Equipment you will use

Oven

Skewers

Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.

Ingredients you will need

Avocado

Salsa

Equipment

Ingredients

Servings:

237milliliters

buttermilk 2teaspoons

chili powder 4larges

eggs 113grams

can diced green chilies 4servings

Avocado salsa 2teaspoons

salt 237milliliters

yellow cornmeal

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.