Fiesta Spoon Bread

Name: Fiesta Spoon Bread
Ingredients: 14 34 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; 12 cup half-and-half; 12-1 teaspoon sugar (more if needed); 1 teaspoon salt; 1 teaspoon crushed red pepper flakes (more or less); 1 cup cornmeal; 12 teaspoon baking soda; 12 lb sharp cheddar cheese, shredded (about 3 cups); sour cream (optional); shredded sharp cheddar cheese (optional); guacamole (optional)

15 ingredients

9 steps

Ingredients

14 34 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
12 cup half-and-half
12-1 teaspoon sugar (more if needed)
1 teaspoon salt
1 teaspoon crushed red pepper flakes (more or less)
1 cup cornmeal
12 teaspoon baking soda
12 lb sharp cheddar cheese, shredded (about 3 cups)
sour cream (optional)
shredded sharp cheddar cheese (optional)
guacamole (optional)

Directions

1

Preheat the oven to 400F
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 350F and bake until set, about 20 minutes.
8

Serve hot.
9

Garnish with sour cream, shredded sharp cheddar cheese & even guacamole.