Corn & Pepper Spoon Bread
Prep Time
Cooking Mode
2 Chicken Broth
¼ Butter
½ Each salt and pepper
1 Cornmeal
1 Buttermilk
1 hot sauce
1 Red pepper, seeded and chopped
1 Whole kernel corn
5 Eggs
2 Chicken Broth
¼ Butter
½ Each salt and pepper
1 Cornmeal
1 Buttermilk
1 hot sauce
1 Red pepper, seeded and chopped
1 Whole kernel corn
5 Eggs
Directions
1Preheat barbecue to medium. Grease an 11 x 7-inch (2 L) metal baking pan.
2In a saucepan, combine broth, 1 cup (250 mL) water, butter, salt and pepper. Bring to a boil over medium-high heat. Stir in cornmeal and cook until mixture thickens, about 4 minutes. Stir in buttermilk, hot sauce (add more to taste), red pepper and corn. Cool slightly.
3In large bowl, whisk eggs until pale yellow and frothy. Gradually fold in cornmeal mixture until evenly combined.
4Pour batter into prepared pan, place on top rack of barbecue. Reduce heat to medium-low, close lid and bake until centre still jiggles a little and top is golden, about 35 minutes. Serve warm. In the Oven: Prepare as above. Bake in preheated 425° F (220° C) oven until centre still jiggles a little and top is golden, about 25 minutes.
Tips
1
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
Disclaimer
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Personal Note
Personal Note
