Recipe: Chipotle Spoonbread

Chipotle Spoonbread
rec.food.cooking/Susans (1996)
From: The Hot and Spicy Meatless Cookbook

2 1/2 cups milk
1 cup yellow cornmeal
3 eggs
2 teaspoons sugar
1/2 teaspoon salt
4 tablespoons melted butter
1 teaspoon thyme or marjoram
1 teaspoon baking powder
3 chipotle chiles, pureed without adobo sauce

Heat 2 cups of the milk to simmering and stir in cornmeal. When the mixture is thick, remove it from the heat.

Beat the eggs well, then mix in remaining milk, sugar, salt, and butter.

Combine with the hot cornmeal mixture. Stir in the thyme or marjoram, baking powder and chipotles. Mix. Pour into a 1 1/2-quart casserole.

Bake at 400 for 45 minutes, until firm and lightly browned.