Corn & pepper spoonbread

Yield: 8 Servings

Measure Ingredient
2½ cup Water
2 teaspoons Salt
4 tablespoons Butter
1 pinch White pepper
1 cup Fine yellow cornmeal
1 cup Buttermilk
5 \N Eggs
⅓ cup Cream
1 cup Corn kernels
1 cup Diced red bell peppers
½ teaspoon Crushed chiltepin (little
\N \N Red chili
\N \N Peppers) use flakes if you
\N \N Like -- my guess
\N \N Chopped cilantro -- for
\N \N Garnish

1. Bring the water, salt, butter and white pepper to a simmer.

Slowly add the cornmeal and continue to simmer stirring until it is very thick and coats the bottom of the pan, about 5 minutes.

2. Preheat the oven to 400 degrees F. Beat in the remaining ingredients and pour into a greased 9xI2-inch baking dish. Bake until set and browned, 30 to 45 minutes. Garnish each serving with chopped cilantro. Hint: Any leftovers can he cooled and used as a stuffing for chicken or pork. Source: Contemporary Southwest, The Café Terra Cotta Cookbook, by Donna Nordin Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe, 8/14/96 Recipe By :

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