Cheesy Millet Spoon Bread With Chiles
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
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6 servings This recipe, adapted from an older edition of Joy, works well with almost any cooked grain. The additions can be varied—try using Gruyère or Swiss cheese instead of Cheddar, and stir in diced ham and Melted Leeks. Preheat the oven to 350°F. Lightly oil an 8- or 9-inch square baking dish.
Ingredients
- 2 cups buttermilk
- 1 cup cooked millet
- 1 cup shredded Cheddar (4 ounces)
- One 4-ounce can diced mild or hot green chiles, drained
- 2 large eggs, beaten
- ¼ cup fine or medium yellow or white cornmeal
- 2 green onions, finely chopped
- 2 tablespoons butter, melted, or olive oil
- ¾ teaspoon salt
- ½ teaspoon baking soda
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups buttermilk
- 1 cup cooked millet
- 1 cup shredded Cheddar (4 ounces)
- One 4-ounce can diced mild or hot green chiles, drained
- 2 large eggs, beaten
- ¼ cup fine or medium yellow or white cornmeal
- 2 green onions, finely chopped
- 2 tablespoons butter, melted, or olive oil
- ¾ teaspoon salt
- ½ teaspoon baking soda
Let's Cook
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Step 1.
Combine in a medium bowl: 2 cups buttermilk; 1 cup cooked millet; 1 cup shredded Cheddar (4 ounces); One 4-ounce can diced mild or hot green chiles, drained; 2 large eggs, beaten; ¼ cup fine or medium yellow or white cornmeal; 2 green onions, finely chopped; 2 tablespoons butter, melted, or olive oil; ¾ teaspoon salt; ½ teaspoon baking soda
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Step 2.
Scrape the mixture into the prepared dish and bake until set and browned, about 40 minutes.