Roasted Jalapeño Corn Spoon Bread

Yield: 12 Servings (4 1/2 oz.)

Yield: 12 Servings (4 1/2 oz.)

So, you need a versatile, easy-to-make side that pairs with salads, soups, and works well on in-house and takeout menus? OK, here you go!

Ingredient	Weight	Measure
Cream cheese, softened	8 oz.	1 cup
Sugar, granulated	1 oz.	2 1/4 Tbsp.
Milk	8 fl. oz.	1 cup
Butter, melted	1 oz.	2 Tbsp.
Kosher salt		2 tsp.
Cayenne pepper		1/4 tsp.
Black pepper, ground		1/4 tsp.
Eggs, beaten		2 each
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend	20 oz.	1/2 bag
Cornmeal	8 oz.
Monterrey Jack cheese, shredded	4 oz.	1 cup
Green onion, thinly sliced	1 oz.	1/4 cup

Preparation Instructions:

Step 1

Preheat oven to 325˚F.

Step 2

In a mixing bowl using the paddle attachment, combine the cream cheese and sugar until light and creamy. Slowly add the milk, butter, salt and peppers. Gradually beat in the eggs until well combined. Stir in the corn and jalapeño blend, cornmeal and cheese.

Step 3

Pour mixture into a greased half-sized hotel pan. Bake for 40-45 minutes until firm and a toothpick inserted in the center comes out clean. Garnish with green onions.