Recipe - Corn And Pepper Spoonbread

2 One half cup Water
2 teaspoon Salt
4 tablespoon Butter
1 pn White pepper
1 cup Fine yellow cornmeal
1 cup Buttermilk
5 Eggs
1/3 cup Cream
1 cup Corn kernels
1 cup Diced red bell peppers
One half 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 9xI2inch 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@aol.com Posted to mcrecipe, 8/14/96
Posted to MCRecipe Digest V1 #199

Date: Thu, 15 Aug 1996 02:50:04 0400

From: ADAMSFMLE@aol.com
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."