Jalapeño spoonbread with salted corn brittle

Spoonbread three days. Reheat covered at 325°F, then uncover five minutes. Store brittle at room temperature and add after reheating.

• Fine yellow cornmeal1 cup
• Whole milk2 cups
• Sharp cheddar1 cup
• Eggs4 ea
• Fresh corn1 cup
• Jalapeño2 ea
• Scallions4 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

40 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for jalapeño spoonbread with salted corn brittle, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 40 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
6. Leftover route: Spoonbread three days. Reheat covered at 325°F, then uncover five minutes. Store brittle at room temperature and add after reheating.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.