Sweet Corn Spoonbread Recipe
baked in a cast iron skillet with sorghum & chile butter allow 15 minutes
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Ingredients
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Spoonbread Ingredients
Sorghum & Chile Butter Ingredients
Method
Spoonbread Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat.
- 2
Mix Ingredients
In a large bowl, combine sweet corn kernels, cornmeal, milk, eggs, baking powder, and salt. Mix until well combined.
- 3
Melt the Butter
In a small saucepan, melt 4 tablespoons of butter over medium heat. Once melted, stir into the corn mixture.
- 4
Sorghum & Chile Butter Preparation
- 5
Make the Butter
In a small bowl, combine 4 tablespoons of softened butter, 2 tablespoons of sorghum syrup, and 1 tablespoon of diced fresh chiles. Mix until well incorporated.
- 6
Season
Add salt to the sorghum and chile butter to taste. Mix again and set aside until ready to serve.
