Frijole Spoon Bread

This Mexican spoon bread is a twist on a wonderful old Southern cornmeal recipe. It isn’t really a bread that is sliced and buttered, but it’s just as comforting. Spoon bread is soft and creamy and can be eaten with a fork or a spoon.

The combination of black beans and cornmeal makes this dish especially comforting on a cool winter day. Serve this with your favorite salsa on the side along with a dollop of sour cream and you will certainly feel satisfied.

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Mexican Spoon Bread

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 45 minutes

3/4 cup dried black beans

Water

4 eggs

1 cup yellow cornmeal

1/2 cup cold water

2 teaspoons salt

2 tablespoons butter, plus 1 tablespoon, for greasing

1 cup buttermilk

1 cup grated Cheddar cheese

Salsa, for serving

Sour cream, for serving

* Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.

* Beat eggs well in small bowl; set aside.

* Put cornmeal in small bowl and pour in 1/2 cup cold water. Stir to moisten all bits of cornmeal. (This keeps cornmeal from lumping when you add it to boiling water.)

* Bring 2 cups water to boil in 3-quart pot. Add salt to boiling water, then slowly add cornmeal. Reduce heat to medium and keep stirring constantly for 1 minute. It will look thick and yellow.

* Add 2 tablespoons butter, beaten eggs, buttermilk, cheese and reserved beans to cornmeal mixture and beat until smooth.

* Smear bottom and sides of 1 1/2-quart casserole with 1 tablespoon butter, then pour bean-cornmeal mixture into it. Bake 40 minutes at 400 degrees until spoon bread appears to have set up and only slightly jiggles when shaken. (Using a potholder so as not to get burned, hold side of casserole and give it a shake.) If it doesn’t appear to have set enough, bake 5 more minutes, then check again. Remove from oven.

* Spoon out individual portions of spoon bread and put on plates. Serve with salsa and sour cream.

6 servings. Each serving: 305 calories; 1,047 mg sodium; 178 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 14 grams protein; 0.58 gram fiber.