Holiday Spoonbread

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Butter a 2 quart casserole.
3. 3
   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.
4. 4
   Add the cumin, water, salt, and cornmeal.
5. 5
   Cook, whisking, until thickened.
6. 6
   Remove from the heat, then whisk in the milk, eggs, and baking powder.
7. 7
   Turn into the casserole.
8. 8
   Bake for 25 minutes, until puffy.
9. 9
   Serve hot with melted butter passed on the side, if desired.
10. 10
    Makes 6 to 8 servings.
11. 11
    The Great Holiday Baking book