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!
BUY all featured flavors and tools for this recipe HERE!
Corn & Wild Rice Spoonbread
Yield 8-10 servings
- ⅓ Cup Wild Rice
- 1 Cup Water
- 4 oz Bacon, cooked, diced
- 1 small shallot, minced
- 2 eggs, beaten lightly
- 1 can Creamed corn
- ¾ Cup 505 Hatch Chiles
- 1 Cup Sour Cream
- 1 box Jiffy Cornbread Mix
Preheat your YS640s to 325 degrees 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.
You might also enjoy: Barbecue Smoked Carrots