Title: Corn and pepper spoonbread
 Categories: 
      Yield: 8 Servings
 
  2 1/2 c  Water
      2 ts Salt
      4 tb Butter
      1 pn White pepper
      1 c  Fine yellow cornmeal
      1 c  Buttermilk
      5    Eggs
    1/3 c  Cream
      1 c  Corn kernels
      1 c  Diced red bell peppers
    1/2 ts 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