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Corn & Pepper Spoon Bread


Step 1
Preheat barbecue to medium. Grease an 11 x 7-inch (2 L) metal baking pan.
Step 2
In a saucepan, combine broth, 1 cup (250 mL) water, butter, salt and pepper. Bring to a boil over medium-high heat. Stir in cornmeal and cook until mixture thickens, about 4 minutes. Stir in buttermilk, hot sauce (add more to taste), red pepper and corn. Cool slightly.
Step 3
In large bowl, whisk eggs until pale yellow and frothy. Gradually fold in cornmeal mixture until evenly combined.
Step 4
Pour batter into prepared pan, place on top rack of barbecue. Reduce heat to medium-low, close lid and bake until centre still jiggles a little and top is golden, about 35 minutes. Serve warm. In the Oven: Prepare as above. Bake in preheated 425° F (220° C) oven until centre still jiggles a little and top is golden, about 25 minutes.
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
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2 cups (500 mL) Chicken Broth

1/4 Cup (60 mL) Butter

1/2 tsp (2 mL) Each salt and pepper

1 cup (250 mL) Cornmeal

1 cup (250 mL) Buttermilk

1 tbsp (15 mL) hot sauce

1 Red pepper, seeded and chopped

1 cup (250 mL) Whole kernel corn

5 Eggs 0