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Red Beans & Rice Spoonbread

Red Beans & Rice Spoonbread

Servings: 8



  • 2 whole eggs
  • 1/4 cup thick cream
  • 2/3 cup whole milk
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • 1/4 cup mayonnaise
  • 1 tsp. baking soda
  • 1 (4 oz.) can green chiles, drained
  • 1/2 cup chopped yellow onion
  • 1 cup yellow cornmeal (plus extra for dusting baking dish)
  • 8 oz. grated sharp cheddar cheese
  • 2 (15 oz.) cans Glory Foods Red Beans & Rice, drained
  • 2-3 dashes Glory Foods Hot Sauce


Directions:

  1. Heat oven to 350°F.
  2. Grease a 1-1/2 quart baking dish and dust with corn meal; set aside.
  3. In the bowl of a mixer, beat eggs for 30 seconds. Add cream, milk, sour cream, oil, mayonnaise, baking soda, chiles and onion; beat another 30 seconds.
  4. Stir in corn meal, and when incorporated, add cheese, Glory Foods Red Beans & Rice and Glory Foods Hot Sauce. Transfer to the prepared dish and bake for 40 minutes. Serve at room temperature.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: