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“This recipe is from "Every Day with Rachel Ray" September 2007 edition. I like Spoon Bread but my favorite is Spoon Bread a La Scharf Family. :)”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Grease a 2-quart or 8-inch square baking dish and set aside.
  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. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
  5. Stir the vegetable mixture into the dry ingredients until just combined; do not overmix.
  6. Pour the batter into the prepared baking dish and bake for 15 minutes.
  7. Lower the oven temperature to 350°F and bake until set, about 20 minutes.
  8. Serve hot.
  9. Garnish with sour cream, shredded sharp cheddar cheese & even guacamole.

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