Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   butter
2 1/2     cups          milk
1 1/2     cups          fresh corn kernels
3         large eggs
3/4       cup           yellow cornmeal
2         tablespoons baking powder
1         teaspoon sugar
1/2       teaspoon salt
1         cup           coarsely shredded jalapeno-jack cheese
4         ounces chopped canned green chilies -- drained
1/2       cup           finely chopped red bell pepper
1/3       cup           finely chopped scallions

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 into the 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, chilies, bell pepper 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.