Fiesta Spoon Bread

Manami's Note:

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. :)

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 14 ¾ 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
• ½ cup half-and-half
• ½-1 teaspoon sugar (more if needed)
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes (more or less)
• 1 cup cornmeal
• ½ teaspoon baking soda
• ½ lb sharp cheddar cheese , shredded (about 3 cups)

GARNISH

• 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.