Bacon Jalapeno Spoon Bread
This moist and creamy spoon bread recipe is filled with melty cheese and crunchy bacon. My family loves this easy and unique recipe.
Servings 8 People
Calories 358kcal
Ingredients
- ¾ Cup Yellow Cornmeal
- 1 Cup Boiling Water
- 3 Tablespoons Butter Melted
- 1 Cup Milk
- 2 Eggs
- 2 Teaspoons Baking Powder
- ¼ Cup Jalapeno Diced
- 8 Slices Bacon Cooked Crisp
- 2 Cups Cheddar Cheese Shredded
- 2 Cups Canned Corn Drained
- 2 Tablespoons Tony Chachere's Original Creole Seasoning
Instructions
- Preheat the oven to 350 F and spray a 8x3 baking dish with cooking spray.
- Pour cornmeal into a large bowl. Gradually whisk in melted butter.
- Stir in butter. Cool for around 5 minutes.
- Whisk the milk into the cornmeal mixture.
- In a small bowl, beat eggs. Whisk the beaten eggs into the cornmeal mixture along with the baking powder.
- Fold in jalapenos, sweet corn, bacon, cheddar cheese, and Tony Chachere's Original Creole Seasoning.
- Pour into prepared pan and bake for 50-55 minutes or until set and lightly browned around the edges.
- Serve hot with plenty of butter.
Nutrition
Calories: 358kcal | Carbohydrates: 19g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 455mg | Potassium: 332mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 294mg | Iron: 1mg