cafe terra cotta corn and pepper spoonbread
Cafe Terra Cotta Corn and Pepper Spoonbread Source: Contemporary Southwest: The Café Terra Cotta Cookbook. This Southwestern version uses dried chiltepins, a tiny and fiery wild ch...
Ingredients
- 21/2 cups water
- 2teaspoonsalt
- 4tablespoonbutter
- 1cupfine yellow cornmeal
- 1cupbuttermilk
- 5eggs
- 1/3cupcream
- 1cupcorn kernels
Directions
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Cafe Terra Cotta Corn and Pepper Spoonbread Source: Contemporary Southwest: The Café Terra Cotta Cookbook
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This Southwestern version uses dried chiltepins, a tiny and fiery wild chile native to the area and traditionally used by tribes in southern
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According to chef Donna Nordin, pequin or other small dried chiles such as chile japonés, serrano seco or chile del arbol make acceptable su
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2 1/2 cups water 2 teaspoons salt 4 tablespoons butter Pinch of white pepper 1 cup fine yellow cornmeal 1 cup buttermilk 5 eggs 1/3 cup crea
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Slowly add cornmeal and continue to simmer, stirring, until it is very thick and coats the bottom of the pan, about 5 minutes
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Preheat oven to 400 degrees F
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Beat in remaining ingredients and pour into a greased 9 x 12-inch baking dish
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Bake until set and browned, 30 to 45 minutes