Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!
WHAT YOU'LL LOVE
- Wild rice mix-in: Chewy, nutty wild rice grains give the soft corn custard something to bite into.
- Boxed-mix shortcut: Cornbread mix, creamed corn, and sour cream make a moist, tender crumb with very little prep.
- Bacon and hatch chiles: Crisp bacon adds savory salt and the diced chiles add a mild, smoky heat.
- Tight-jiggle finish: The visual cue of risen edges and a center that barely wobbles shows when it has set into a spoonable, custardy side.
Corn & Wild Rice Spoonbread
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
8-10
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
353
Learn how to make Chef Britt's corn and wild rice spoonbread, featuring flavorful additions such as bacon and hatch chiles.
Ingredients
- 1/3 cup Wild Rice
- 1 cup Water
- 4 oz Bacon, cooked, diced
- 1 small Shallot, minced
- 2 Eggs, beaten lightly
- 1 can Creamed Corn
-
3/4 cup 505 Hatch Chiles
- 1 cup Sour Cream
- 1 box Jiffy Cornbread Mix
Directions
- Preheat your YS640s to 325°F.
- Prepare the wild rice. First, you will rinse 1/3 cup wild rice with hot water 3 times, then combine with one cup of water in a pot. Bring to a boil, then reduce to a low simmer, and cover. Cook for 30 minutes, or until tender, with the husk being "al dente." Drain excess water (if any) and allow rice to cool.
- Cook bacon until crispy and chop into bits. Mince shallot. Reserve bacon and shallot alongside the rice.
Beat eggs, and whisk together with creamed corn, 505 hatch chiles, and sour cream.
- Whisk in cornbread mix into the wet mixture. Finish by adding cooked wild rice, chopped bacon bits, and minced shallot.
- Place mixture into a 2-quart baking dish and bake for approximately 35-45 minutes or until the edges have slightly risen and the center has a tight jiggle.
- Cool slightly to set before serving.
Recipe Note
Recipe FAQ
Why rinse the wild rice with hot water before cooking it?
Rinsing three times removes dust and debris from the surface of the grains and starts to soften the husk before it simmers.
Why cook the wild rice separately and let it cool before mixing it in?
Cooking it ahead lets the grains finish tender without adding extra liquid to the batter. Cooling it first keeps hot rice from warming the eggs in the mixture.
Why mix the wet ingredients before whisking in the cornbread mix?
Whisking the eggs, creamed corn, chiles, and sour cream together first creates an even base. The mix then blends in without lumps, and the rice, bacon, and shallot stir in last.
Why cook the bacon crisp and dice it?
Crisp, small pieces spread salty, smoky flavor through the spoonbread and add texture, instead of leaving soft, chewy bits in the soft crumb.
How do I know when the spoonbread is done?
Bake it at 325°F for about 35-45 minutes, until the edges have risen and the center has a tight jiggle. For a firm number, egg-based baked dishes are done at 160°F in the center, so check with an instant-read thermometer.
Why let it cool slightly before serving?
A short rest lets the custardy center finish setting, so it holds together when spooned instead of running.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 325°F bakes this exactly the same way, and the rice and bacon cook on the stovetop. The grill is only being used as an outdoor oven.
Recipe Highlights
Wild rice mix-in: Adds chewy, nutty texture.
Cornbread mix shortcut: Builds a moist crumb quickly.
Bacon and hatch chiles: Add smoky salt and mild heat.
Tight-jiggle cue: Shows when the center has set.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.09 oz
- per serving
- Calories
- 353
- Carbs
- 35 grams
- Protein
- 13 grams
- Fat
- 18 grams
- Sodium
- 788 milligrams
