Chile-Spiked Spoonbread
Ingredients:
2 cup water
1 tsp salt
1 cup yellow cornmeal
1 preferably stone-ground
4 tbsp unsalted butter
2 cup milk
3 large eggs (at room temperature)
1 beaten
1 hot chile pepper --
1 jalapeno
2 tsp baking powder
Instructions:
Position a rack in the center of the oven, and preheat to 400 degrees.
Lightly butter a 1 1/2 quart round casserole. In medium saucepan,
bring the water and salt to a boil over high heat. Gradually whisk in
the cornmeal. Reduce the heat to low, and cook, stirring constantly,
until the cornmeal is quite thick, about 3 minutes. Remove the pan
from the heat, and stir in the butter until melted. Then whisk in
the milk. Add the beaten eggs and whisk well. Whisk in the chile
pepper and baking powder. Spread the batter evenly in the prepared
casserole. Bake until puffed and golden brown, about 45 minutes. Let
stand 5 minutes before serving.
Recipe By : Kwanzaa by Eric V. Copage
Servings: 6
