by Zemas Madhouse Foods
Jan 2015


Zemas Gluten-Free Mexican Spoon Bread
Spice up mealtime with Zemas Mexican Spoon Bread recipe.
  1. Zemas Gluten-Free Multigrain Pancake & Waffle mix
  2. 3 c. milk of choice (almond, coconut, dairy)
  3. ¼ c. pure maple syrup
  4. 6 T. butter (dairy-free or regular)
  5. ½-1 c. fresh cilantro, chopped
  6. ½ a jalapeno pepper, diced finely and seeds removed
  7. 4 eggs, separate the yolks from the whites
  8. 1 ½ c. pepper jack cheese, grated (dairy-free or regular)
  9. Pinch of salt
  10. ¾ teaspoons ground cumin
  11. 1/8 t. cayenne (1/4 t. if you aren’t using pepper jack cheese)
  1. Preheat oven to 350 degrees and spray a glass 13x9 baking dish with non-stick cooking spray.
  2. In a medium saucepan scald the milk. Do not bring to a boil, you want to pull it off the heat right before it starts to boil.
  3. With the saucepan off the heat, stir in the butter, maple syrup, rosemary millet mix, salt, cumin, cayenne, cilantro, and Serrano pepper, until thoroughly combined.
  4. In a separate bowl, beat the egg yolks. Add the beaten egg yolks, to the saucepan and mix thoroughly; set aside.
  5. In a stand mixer fitted with the whisk attachment, beat the egg whites until they form stiff peaks.
  6. Using a rubber spatula, fold the stiffly beaten egg whites into the rosemary millet mixture, ½ a cup at a time, making sure the egg whites are thoroughly folded in. You may need to transfer the mixture from the saucepan into a large mixing bowl to do this.
  7. Once the egg whites are folded in add in the grated cheese, reserving ¼ cup to sprinkle on top.
  8. Pour mixture into prepared baking dish and sprinkle with remaining cheese.
  9. Bake for 30-35 minutes. The top should be golden brown and a toothpick should come out clean.
Include Veggies
  1. 1 onion, chopped
  2. 1 red bell pepper, chopped
  3. 1 c. your favorite veggie
  4. 2 T. oil of choice (grapeseed oil, olive oil, coconut oil)
  5. Sautee onions and peppers in oil until slightly soft and onions are translucent, let it cook for a while on low (while scalding the milk). Fold the vegetables into the spoon bread batter after the egg whites are folded in. Continue with the recipe.
Include Chicken or Chorizo
  1. Fold in about 1-2 cups cooked chicken breast (shredded) or chorizo into the mixture after the egg whites have been folded in. Continue to follow the recipe.
  2. TO REHEAT: Bake square piece in oven at 400 degrees F for 8 minutes, or pan fry in olive oil.
  1. Love the kick of the Mexican Spoon Bread then try Zemas gluten-free Crispy Eggplant with Spicy Tomato Dipping Sauce.
Zemas Madhouse Foods