Cafe Terra Cotta Corn and Pepper Spoonbread Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Cafe Terra Cotta Corn and Pepper Spoonbread
This Southwestern version uses dried chiltepins, a tiny and fiery
wild chile native to the area and traditionally used by tribes in
southern Arizona. According to chef Donna Nordin, pequin or other
small dried chiles such as chile japonés, serrano seco or chile del
arbol make acceptable substitutes.
2 1/2 cups water
2 teaspoons salt
4 tablespoons butter
Pinch of white pepper
1 cup fine yellow cornmeal
1 cup buttermilk
1/3 cup cream
1 cup corn kernels
1 cup diced red bell peppers
1/2 teaspoon crushed dried chiltepin
Chopped cilantro for garnish
Bring water, salt, butter and white pepper to a simmer.
Slowly add cornmeal and continue to simmer, stirring, until it is
very thick and coats the bottom of the pan, about 5 minutes.
Preheat oven to 400 degrees F.
Beat in remaining ingredients and pour into a greased 9 x 12-inch
Bake until set and browned, 30 to 45 minutes.
Garnish each serving with chopped cilantro.
Yield: 8 servings
Heat Scale: mild to medium
Southwest: The Café Terra Cotta Cookbook.
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