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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from Every Day with Rachel Ray September 2007 edition. I like Spoon Bread but my favorite is Spoon Bread a La Scharf Family. :) Ingredients:
14 3/4 ounces creamed corn |
1 roasted red pepper, cut into small cubes (not the bottled kind) |
4 scallions, trimmed and thinly sliced crosswise |
2 large eggs |
4 ounces unsalted butter, melted |
1/2 cup half-and-half |
1/2-1 teaspoon sugar (more if needed) |
1 teaspoon salt |
1 teaspoon crushed red pepper flakes (more or less) |
1 cup cornmeal |
1/2 teaspoon baking soda |
1/2 lb sharp cheddar cheese, shredded (about 3 cups) |
sour cream (optional) |
shredded sharp cheddar cheese (optional) |
guacamole (optional) |
Directions:
1. Preheat the oven to 400°F
2. Grease a 2-quart or 8-inch square baking dish and set aside.
3. In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half, salt,crushed red pepper flakes, and sugar.
4. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
5. Stir the vegetable mixture into the dry ingredients until just combined; do not overmix.
6. Pour the batter into the prepared baking dish and bake for 15 minutes.
7. Lower the oven temperature to 350°F and bake until set, about 20 minutes.
8. Serve hot.
9. Garnish with sour cream, shredded sharp cheddar cheese & even guacamole.
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