Corn And Pepper Spoonbread
Last updated 6/12/2012 1:17:50 AM. Recipe ID 48391. Report a problem with this recipe.
Title: Corn and pepper spoonbread
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
1/3 c Cream
1 c Corn kernels
1 c Diced red bell peppers
1/2 ts Crushed chiltepin (little
Peppers) use flakes if you
-like; my guess
Chopped cilantro; for
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
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