Southwestern Corn Spoon Bread

This month, in adventures in bread, it’s the turn of Southwestern “corn spoon bread”. Or “southwestern corn” spoon bread? Or maybe southwestern “corn spoon” bread. Wherever you put the pause, I say it’s yummy. To be honest, this is yet another one of those recipes I wouldn’t make unless I was doing one of these bake-throughs. Mostly because I hate prepping vegetables. And fruit. But I’m much more willing to put up with it with fruit, for the sake of desserts. With this one, I started getting stuff out to make it, and discovered that, of all the things that were needed for this, I’d neglected to put onions on the grocery list, because I just assumed that we kept them in stock. Jay agreed to prep the vegetable matter and grate the cheese, if I ran out and bought a bag of onions. Works for me! I roasted and peeled the red pepper before heading out, and came home to many little bowls filled with carefully measured out and chopped ingredients. He even found some not-quite-frozen-yet cilantro in my herb bed.

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