Yield: 8 Servings
|1 pinch||White pepper|
|1 cup||Fine yellow cornmeal|
|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|
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 Posted to MC-Recipe Digest V1 #199 Date: Thu, 15 Aug 1996 02:50:04 -0400 From: ADAMSFMLE@...
NOTES : "Spoonbread is a southern dish that may have been borrowed from Italy because it starts out like polenta. We have turned it southwestern by
the addition of sweet corn kernels, red bell peppers, and a touch of chile."