by nannydeb
View
my 59 recipes »
nannydeb's Notes:
4 red bell peppers Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
1/2 cup cornmeal Ask a question about this ingredient
1/2 tablespoon salt Ask a question about this ingredient
dashes cayenne pepper Ask a question about this ingredient
1/2 teaspoon sugar (optional if your corn is really sweet) Ask a question about this ingredient
1 cup sweet corn, cut from 1 ear of corn Ask a question about this ingredient
2 green onions, chopped (reserving a tiny bit for garnish) Ask a question about this ingredient
1/2 cup cheddar cheese, grated Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
Preheat the oven to 325 degrees. Cut the tops off of the red bell peppers, discard the seeds and stems and reserve the tops for another use.
Ask a question about this stepIn a medium saucepan, bring the milk to a boil. Gradually whisk in the cornmeal.
Ask a question about this stepAdd the salt, sugar and cayenne, reduce heat and simmer three minutes or until thickened.
Ask a question about this stepAdd corn, green onions and cheddar cheese. Remove from heat.
Ask a question about this stepIn a small bowl, beat the eggs with the baking powder until frothy.
Ask a question about this stepTemper the eggs by adding a bit of the corn mixture to the egg mixture. Then fold the egg mixture into the corn mixture.
Ask a question about this stepPlace the red bell peppers into a baking dish and fill with the corn mixture.
Ask a question about this stepBake for 45 minutes or until set.
Ask a question about this stepTop with green onion garnish and serve.
Ask a question about this stepThanks CarlaCooks! Jalapeno sounds great! I think I'll try it this weekend!
I love spoon bread, and baking it in the pepper is super clever.
How did I miss this the first time around? It's awesome - I love the little individual pepper bowls. Making it soon!
Selmelier works at Meadow, a shop that specializes in salt.
I made these last weekend and they were great! The filling was easy to make and the timing in the oven was spoot-on. Next time I will try adding some jalapeño to the corn mixture for a bit of heat. Thanks for a great recipe!