Chicken Tamale Spoon Bread
I loved the hearty ingredients mixed with the cornmeal topping.
This is the perfect fall or winter dinner.
Serve with a green salad and some good sourdough bread and you're golden!
This is the perfect fall or winter dinner.
Serve with a green salad and some good sourdough bread and you're golden!
Spoon
Bread
¼ cup
grapeseed oil
1 medium
onion, chopped
1 medium
green pepper,
cored,
seeded and chopped
2 chicken
breasts, boneless,
Skinless,
cut into 1 inch cubes
1 (15 oz)
can diced tomatoes
2 cups
frozen corn
1 tsp kosher
salt
1 tsp
cayenne pepper
½ tsp pepper
½ cup
cornmeal
1 cup water
For the
topping
2 ½ cups
milk
2 Tbsp
butter
½ tsp kosher
salt
½ cup
cornmeal
1 cup
shredded cheddar
cheese
2 eggs,
beaten
For the Spoon bread:
Preheat oven
to 375 F.
Heat oil in
medium sauté pan over medium heat. Add
onions, green pepper, and garlic and sauté until onions are golden. Add chicken
and cook, stirring, for 4 minutes to sear on all sides.
Stir in
tomatoes, corn, salt, cayenne, and pepper. Cover, simmer 5 minutes.
Whisk in
cornmeal blended with the water and simmer for 10 minutes longer. Pour mixture
into 9X13 dish.
For the topping:
Combine milk
with butter and salt in 2 qt. saucepan and heat over med-low heat, until just
begins to simmer, but do not boil.
Gradually
stir in cornmeal and cook, stirring until thickened, but not stiff.
Remove pan
from heat and stir in cheese and eggs. Spread topping over the chicken mixture
in dish. Bake, uncovered, 20 minutes until cheese is golden brown.
No comments:
Post a Comment