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