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.
