Holiday Spoonbread

• 1 tbsp. unsalted butter
• 1 md. size ancho chili, cored, seeded, and chopped
• 1 red bell pepper, cored, seeded, and chopped
• 1 tsp. ground cumin
• 2 cups water
• 1 tsp. salt
• 1 cup cornmeal
• 2 cups milk
• 4 lg. eggs
• 2 tsp. baking powder

1. Preheat the oven to 425F.
2. Butter a 2 quart casserole.
3. In a large saucepan, heat the butter and add the ancho chili and red pepper; cook over medium heat for 2 to 3 minutes, until the vegetables are bright colored.
4. Add the cumin, water, salt, and cornmeal.
5. Cook, whisking, until thickened.
6. Remove from the heat, then whisk in the milk, eggs, and baking powder.
7. Turn into the casserole.
8. Bake for 25 minutes, until puffy.
9. Serve hot with melted butter passed on the side, if desired.
10. Makes 6 to 8 servings.
11. The Great Holiday Baking book

unsalted butter, ancho chili, red bell pepper, ground cumin, water, salt, cornmeal, milk, eggs, baking powder

Taken from www.foodgeeks.com/recipes/20709 (may not work)