Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil

  2. 1/3 cup sliced green onions

  3. 1 cup frozen white corn, thawed

  4. 1/3 cup chopped roasted red pepper, drained

  5. 1 clove garlic, minced

  6. 1 1/2 cups milk

  7. 1/2 cup heavy cream

  8. 1 tablespoon sugar

  9. 3/4 teaspoon salt

  10. 3/4 cup cornmeal

  11. 2 tablespoons unsalted butter Freshly ground pepper to taste

  12. 3/4 cup grated Colby-Jack cheese

  13. 1/4 cup canned diced green chilies, drained

  14. 2 eggs, beaten

  15. 1/2 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium-high heat. Add the green onions, corn, red peppers, and garlic and sauté for 3 minutes. Remove the pan from the heat and set aside. In a large saucepan, heat the milk, heavy cream, sugar, and salt over medium heat until the mixture comes to a simmer. While adding the cornmeal in a fine stream, briskly whisk the mixture until it thickens, about 30 seconds. Remove the pan from the heat and stir in the butter, then let the mixture cool for 5 minutes. Add the sautéed vegetables to the mixture, along with the pepper, cheese, chilies, eggs, and hot pepper sauce, if using. Spoon the mixture into a greased 8- by 8-inch pan and bake at 350º until the bread is golden and set, about 30 to 35 minutes. Enjoy warm. Makes 8 to 10 servings.


Send feedback