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.
In a bowl, beat eggs and buttermilk just to blend.
Whisk into cornmeal mixture until completely incorporated. Stir in chilies and chili powder. Scrape mixture into a buttered 8-inch square baking dish.
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.
Let stand 10 minutes. Scoop out portions with a spoon and serve with Avocado Salsa.