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Corn & Pepper Spoon Bread




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Chef James at Compliments




List of Ingredients




2 cups Chicken or Vegetable Broth (check gf status)
1/4 cup CF margarine
1/2 tsp each salt and pepper
1 cup cornmeal
1 cup milk sub PLUS 1 tblsp lemon juice (to make buttermilk sub)
1 tbsp Louisiana Hot Sauce (optional)
1 red pepper, seeded and chopped
1 cup whole kernel corn
5 eggs



Recipe



Preheat barbecue to medium.

Grease an 11 x 7-inch (2 L) metal baking pan.

In a saucepan, combine broth, 1 cup (250 mL) water, marg, salt and pepper.

Bring to a boil over medium-high heat.

Stir in cornmeal and cook until mixture thickens, about 4 minutes.

Stir in curdled milk sub, hot sauce (add more to taste), red pepper and corn.

Cool slightly.

In large bowl, whisk eggs until pale yellow and frothy.

Gradually fold in cornmeal mixture until evenly combined.

Pour batter into prepared pan.

Bake in preheated 425° F (220° C) oven until center still jiggles a little and top is golden, about 25 minutes.