This rich, comforting dish is a great make-ahead, and kids can help mix the ingredients. You can rev up the spice as much as you like by adjusting the amount of hot pepper sauce.
What you'll need
- 2 tablespoons olive or vegetable oil
- 1/3 cup sliced green onions
- 1 cup frozen white corn, thawed
- 1/3 cup chopped roasted red pepper, drained
- 1 clove garlic, minced
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 3/4 cup cornmeal
- 2 tablespoons unsalted butter
- Freshly ground pepper to taste
- 3/4 cup grated Colby-Jack cheese
- 1/4 cup canned diced green chilies, drained
- 2 eggs, beaten
- 1/2 teaspoon hot pepper sauce (optional)
How to make it
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.
