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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This spoonbread is filled with the fresh flavor of corn accented with peppers or chilis - a hearty addition to a light meal. The milder green chilis (poblano) may be used if jalapenos are not available or if you find them too hot. Ingredients:
2 tablespoons butter |
1 cup white or yellow cornmeal |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
1 cup fresh corn with 1/2 cup cream stirred into it |
1/4 cup milk |
1/3 cup olive oil |
3 eggs |
1/3 cup roasted, peeled, and chopped jalapeno peppers |
1 cup grated sharp cheddar or jack cheese |
Directions:
1. Preheat oven to 400°.
2. Use a black 9-inch skillet or 1 1/2-quart earthenware casserole to melt the butter in a 400° oven.
3. Meanwhile, combine the dry ingredients, then stir in the fresh corn, milk, oil, eggs, peppers and helf of the grated cheese.
4. Remove the baking dish from the oven and pour the batter into it.
5. Distribute the remaining cheese on top and bake for 35 minutes.
6. Best served very hot.
7. To spice the bread up, add 1 teaspoon cayenne to the dry ingredients.
8. This bread is excellent served with Roasted Garlic and Hot Chili Butter.
9. Source: The Tassajara Bread Book . by Edward Espe Brown
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