Fiesta Spoon Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 14 3/4 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
• 1/2 cup half-and-half
• 1/2-1 teaspoon sugar (more if needed)
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes (more or less)
• 1 cup cornmeal
• 1/2 teaspoon baking soda
• 1/2 lb sharp cheddar cheese, shredded (about 3 cups)
• sour cream (optional)
• shredded sharp cheddar cheese (optional)
• guacamole (optional)

Recipe

• 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.