Fiesta Spoon Bread

Ingredients

• 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)

GARNISH

• sour cream (optional)
• shredded sharp cheddar cheese (optional)
• guacamole (optional)

Directions

1. 1

   Preheat the oven to 400°F

2. 2

   Grease a 2-quart or 8-inch square baking dish and set aside.

3. 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. 4

   Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.

5. 5

   Stir the vegetable mixture into the dry ingredients until just combined; do not overmix.

6. 6

   Pour the batter into the prepared baking dish and bake for 15 minutes.

7. 7

   Lower the oven temperature to 350°F and bake until set, about 20 minutes.

8. 8

   Serve hot.

9. 9

   Garnish with sour cream, shredded sharp cheddar cheese & even guacamole.