Corn & Pepper Spoonbread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
2 tsp: Salt,
4 tbsp: Butter,
1 pinch: 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,
1/2 tsp: 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 Caf
Terra
Cotta Cookbook, by Donna Nordin Typos by Brenda Adams
Posted to mc-recipe, 8/14/96
Recipe By :
Source from luhu.jp
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 Caf
Terra
Cotta Cookbook, by Donna Nordin Typos by Brenda Adams
Recipe By :
Source from luhu.jp
Tags
Bread