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 chiles -- 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 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.

Nutritional Information:

188 Calories (kcal); 9g Total Fat; (41% calories from fat); 7g Protein; 22g Carbohydrate; 92mg Cholesterol; 602mg Sodium