Cinnamon Desserts: Jalapeño Spoon Bread

| December/January 1997

Serves 4

When used discreetly, cinnamon has a natural affinity for corn. Here, it teams up with cornmeal and hot jalapeño peppers. Serve this spoon bread with roast beef or turkey.

• 1 cup cornmeal
• 1/2 cup flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cassia or cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3 tablespoons canola or olive oil
• 2 cups nonfat sour cream
• 1/2 to 4 tablespoons minced canned or fresh jalapeño peppers, to taste

1. Preheat the oven to 350°F. Butter a 1 1/2-quart soufflé dish or ovenproof casserole and set aside.

2. Place the cornmeal in a bowl. Sift the remaining dry ingredients together and add to the bowl. Make a well in the center and pour in the eggs and oil. Mix, then stir in the sour cream and peppers. Beat just until mixed, then scrape into the soufflé dish. Bake for 50 minutes, or until a knife thrust into the center comes out clean.

Cornelia Carlson is an herb gardener and food writer in Valley Center, California. Her latest book is The Practically Meatless Gourmet (Berkeley Books, 1996).

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