Mexican Spoon Bread
Author: Kitchens
  • 3/4 Cup dried black beans
  • water
  • 4 eggs
  • 1 Cup yellow cornmeal
  • 1/2 Cup cold water
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 1 Tablespoon butter; for greasing
  • 1 Cup buttermilk
  • 1 Cup grated Cheddar cheese
  • salsa; for serving
  • sour cream; for serving
  1. Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.
  2. Beat eggs well in small bowl; set aside. Put cornmeal in small bowl and pour in 1/2 cup cold water. Stir to moisten all bits of cornmeal. (This keeps cornmeal from lumping when you add it to boiling water.)
  3. Bring 2 cups water to boil in 3-quart pot. Add salt to boiling water, then slowly add cornmeal. Reduce heat to medium and keep stirring constantly for 1 minute. It will look thick and yellow. Add 2 tablespoons butter, beaten eggs, buttermilk, cheese and reserved beans to cornmeal mixture and beat until smooth.
  4. Smear bottom and sides of 1 1/2-quart casserole with 1 tablespoon butter, then pour bean-cornmeal mixture into it. Bake 40 minutes at 400 degrees until spoon bread appears to have set up and only slightly jiggles when shaken. (Using a potholder so as not to get burned, hold side of casserole and give it a shake.) If it doesn't appear to have set enough, bake 5 more minutes, then check again.
  5. Remove from oven. Spoon out individual portions of spoon bread and put on plates. Serve with salsa and sour cream.
NOTES: Recipe by Marion Cunningham, cookbook author and syndicated columnist for the San Francisco Chronicle and the Los Angeles Times

This recipe yields 6 servings.

Each serving: 305 calories; 1,047 mg sodium; 178 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 14 grams protein; 0.58 gram fiber.
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