Spoon Bread is kind of a southern staple. It isn’t really bread. There is no way to slice it to serve.
It has a consistency of a thick pudding, but bread like pudding. Maybe a really soft stuffing. . .
When made with cornmeal, it is thick and hearty. But it is a lot smoother than a corn meal mush.
So this spoon bread does somewhat resemble the masa that surrounds a tamale - somewhat. . .
The filling is a nice combination of meat and vegetables.
The corn definitely gives the filling a southwest feel to it. The tomatoes add a nice acidity and the olives add a nice bit of saltiness.
Adding the cornmeal and water mixture to the meat gives it a little thickness, so it does stand up once cooked and plated.
Pouring the spoon bread mixture over top I was expecting it to soak in. It does not though. It holds together and creates a spoon bread layer over the top.
This recipe created a dish that was quite enjoyable. It also filled a 13x9 inch pan, so there is plenty to go around!
SPOON BREAD TAMALE BAKE
1/4 Cup Olive Oil
1 1 /2 Pounds Ground Chuck
1 Cup Chopped Onions
1 Clove Garlic, Minced
1/2 Cup Chopped Green Pepper
2 1/2 Cups Tomatoes
12 Ounces Corn Kernels
Salt
1 1/2 Tablespoons Chili Powder
1/4 Teaspoon Pepper
1 Cup Corn Meal
1 Cup Water
1 Cup Pitted Ripe Olives
1 1/2 Cups Milk
2 Tablespoons Butter
1/4 Pound Grated Cheese
2 Eggs, beaten
Heat oven to 375 degrees. In hot oil, in skillet, brown meat. Add onions, garlic, green pepper and cook, stirring, until onions are golden. Stir in tomatoes, corn, 1 teaspoon salt, pepper and chili powder. Stir 1/2 cup cornmeal with water. Simmer, covered for 10 minutes. Add to meat mixture. Add olives. Turn into a 3 quart casserole. Heat milk with 1 teaspoon salt and butter. Slowly stir in 1/2 cup corn meal. Cook, stirring, until thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Bake for 30 to 40 minutes.
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