Recipe: Red Pepper Spoon Bread

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From: Betsy at TKL

Subject: Red Pepper Spoon Bread
From: Mendi
Newsgroups: alt.cooking-chien
Date: 2001-05-12 19:24:07 PST

3/4 cups milk
3/4 cup chicken stock
1/2 cup white cornmeal
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup frozen corn, thawed and drained
2 large roasted red bell pepper, cleaned and chopped
1/2 cup heavy cream
3 large eggs separated

Preheat the oven to 325F. Oil a 1-quart baking dish and set aside. In a large saucepan, add the milk and chicken stock and bring to a boil. Reduce the heat and slowly add the cornmeal and whisk until smooth. Remove from the heat and add the salt and butter and mix well. Fold in the corn, roast pepper, and cream and set aside. Whisk the egg yolks into the corn mixture. Beat the egg whites until stiff peaks form. Fold the egg whites into the corn mixture. Pour the mixture into the prepared pan and bake for 40 to 50 minutes or until a knife inserted in the center comes out clean. Serve immediately.