Prep 20 mins
Cook 35 mins
Spoon bread 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 pudding-like side dish.
- 1 tablespoon unsalted butter
- 1 medium size ancho chili, cored, seeded, and chopped
- 1 red bell pepper, cored, seeded, and chopped
- 1 teaspoon ground cumin
- 2 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 2 cups milk
- 4 large eggs
- 2 teaspoons baking powder
- 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.
- The Great Holiday Baking book.