Preparation:
Heat oven to 375 degrees. Put butter in an 8 inch square baking dish and place in oven until butter melts. Coat the pan with the melted butter by tilting it, reserving the extra butter.
Process or blend milk and 1 cup of corn until the corn liquefies. Pour remaining butter intothe processor. Add eggs, cornmeal, baking powder, sugar and salt. Process until well blended and pour into the prepared pan. Stir in remaining 1/2 cup corn, cheese, chiles, bellpepper and scallion. Bake 35-40 minutes (middle is just set and a pick inserted in the center comes out slightly moist.
At this point you may cool the bread, cover and refrigerate; prior to serving, bake the spoonbread covered for 20 minutes or until heated through.
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