The theme for the next Weekend Cookbook Challenge is vintage recipes. Carla of Chocolate Moosey is the host this month and she is asking for recipes dated before 1980. Inspired by the theme, I decided to make a jalapeño spoon bread. Spoon breads are classic Southern American dinner sides consisting of cornmeal, milk, butter and eggs. It has a custard-like texture and is perhaps best described as a cornbread pudding. I served this with a soup and salad, but it would also make a fine breakfast dish.
|Jalapeño Spoon Bread|
|Recipe by Lisa Turner|
Cuisine: Southern U.S.
Published on April 7, 2008
Simple savory and creamy cornbread dinner pudding with fresh chopped jalapeños — an easy and delicious accompaniment to any southern or southwestern themed meal