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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tbsp. unsalted butter
1 md. size ancho chili, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
1 tsp. ground cumin
2 cups water
1 tsp. salt
1 cup cornmeal
2 cups milk
4 lg. eggs
2 tsp. baking powder
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Directions:
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Preheat the oven to 425°F. Butter a 2 quart casserole.
In a large saucepan, heat the butter and add the ancho chili and red pepper; cook over medium heat for 2 to 3 minutes, until the vegetables are bright colored. Add the cumin, water, salt, and cornmeal. Cook, whisking, until thickened. Remove from the heat, then whisk in the milk, eggs, and baking powder. Turn into the casserole. Bake for 25 minutes, until puffy. Serve hot with melted butter passed on the side, if desired. Makes 6 to 8 servings.
The Great Holiday Baking book
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Comments from olga
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Spoonbread is so named because you really can eat it with a spoon or a fork. I’ve added the nip and color of a hot pepper to this puddinglike side dish.
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